Lemon Olive Oil Cake
User Reviews
5.0
384 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Cooling
25 mins
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Total Time
1 hr 20 mins
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Servings
8 to 10
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Calories
283 kcal
-
Course
Dessert, Baked Goods
Lemon Olive Oil Cake
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 medium-large lemons*
- 1/2 cup (120 mL) Friendly Farms Original Oatmilk
- 1/4 cup (60 mL) aquafaba (the liquid from a can of chickpeas)
- 1 3/4 cups (210g) Baker’s Corner All Purpose Flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup + 1 tablespoon (112g) Simply Nature Organic Cane Sugar
- 1/2 cup (112g) Simply Nature Extra Virgin Olive Oil
- 1/2 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 350°F/175°C. Line a 9x5-inch (23x13 cm) or 8x4-inch (20x10 cm) loaf pan with parchment paper, leaving some paper overhang to use as handles.
- Zest the lemons to get 1 tablespoon of zest. Set aside. You’ll use more zest to finish the cake (and if making the Strawberry Topping).
- Juice the lemons to get ¼ cup (60 mL) of juice and combine with the oat milk; set aside for 10 minutes to curdle. This is the vegan “buttermilk.”
- Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds, until uniformly foamy. Wipe the bowl out to use again in the next step.
- To the medium bowl, add the flour, baking soda, baking powder, and salt. Whisk well to ensure the leaveners are well-combined.
- In a large mixing bowl, add the sugar and olive oil. Mix using the electric mixer until well combined. Add in the whipped aquafaba and mix again until incorporated. Add the buttermilk, 1 tablespoon of lemon zest, and vanilla, and mix again until combined.
- Add half of the flour mixture into the wet ingredients, beating on low speed until well- combined. Add the remaining flour mixture and beat until almost smooth, then switch to a silicone spatula to finish combining. Important: do not overmix to prevent the cake from becoming dense. The finished batter should be light and airy.
- Pour the batter into the prepared loaf pan and smooth out the top with the spatula. Bake for 35-40 minutes, until a toothpick inserted into the center top (insert the toothpick at a slight angle) comes out clean and the top is lightly golden. I always check a few minutes before 35 minutes.
- Transfer the cake to a wire rack and cool for 15 to 20 minutes. Then use the parchment paper handles to lift the cake out of the pan and onto the wire rack and cool for another 10 to 15 minutes.
- If you made the strawberry topping, spoon the strawberry compote over the cooled lemon cake and then top with the macerated strawberries. Finish with some extra lemon zest on top.
Notes
- * You might need a third lemon if making the Strawberry Topping, depending on their size and juiciness.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
168mg
(7%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
37IU
(1%)
Vitamin C
14mg
(16%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 168mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 14mg | 16% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
384 reviews
Excellent
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