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"What's for Dinner Honey?" Lemon Olive Oil Cake











"What's for Dinner Honey?" Lemon-Infused Olive Oil Cake

Cake. That's what we want for dinner. Cake.
This one is made with olive oil, not butter. So we consider it health food.
It's moist and dense, and perfect for...anytime Betty. Any. Time.

Lemon-Infused Olive Oil Cake

4 eggs
1 cup sugar
1/2 cup extra virgin olive oil
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon
juice of 2 large lemons {we like Meyer lemons best - they're small so maybe use 3}
powdered sugar for serving

Preheat oven to 350 degrees. Butter and flour a 9" cake round.

Beat together the eggs and sugar until they are very pale and fluffy using a mixer on high setting for five minutes. Or beat by hand until very thick {and consider your bicep workout done for the day.}

Slowly stream the olive oil and lemon juice into the egg and sugar mix and fold in with a spatula.

In another bowl, whisk together the flour, baking powder, salt and zest. Gently fold the dry ingredients into the wet ingredients making sure everything is mixed well.

Pour batter into that prepared cake pan and bake for 45 minutes.

Let the cake cool in pan a bit before turning it onto a cake plate. Dust with powdered sugar by shaking the sugar through a wire mesh strainer on to the cake top. 

Eat, walk away. Come back, eat more. Hide cake from yourself.  Find. Eat the last of it.