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Recipe: Lemon Olive Oil Cake

Recipe: Lemon Olive Oil Cake

This is an insanely delicious lemon olive oil cake that's a staple in my parents' kitchen every summer. My mom upped her game this year and used her Seka Hills Estate Arbequina Olive Oil for an extra intense flavor. ⁠

Here's how to make it: 

Preheat oven to 350°F. Grease pan with some oil, then line with parchment paper & oil the parchment. Grate zest of 1 lemon & whisk with 1 cup flour. Juice the lemon & set aside. Beat 5 egg yolks (reserve the whites!) with 1/2 cup sugar until thick and pale, then add 3/4 cup olive oil & lemon juice. Stir in flour mixture until just combined. Beat 4 of the egg whites with 1/2 tsp salt until foamy, then add 1/4 cup sugar until soft peaks are formed. Gently fold whites into yolk mixture 1/3 at a time until incorporated. Transfer to pan, sprinkle 1 1/2 tsp sugar on top, and bake for ~45 mins. Let cool. ⁠

A little powdered sugar, whipped cream & fresh berries on top wouldn't hurt either.⁠

Recipe adapted from Epicurious and originally published in Gourmet magazine, where (fun fact!) I interned for a summer in college.

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