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Lemon Olive Oil Cake

kodiakcakes.com/blogs/recipes/lemon-olive-oil-cake

Prep Time 15 Minutes
Cook Time 50 Minutes
Serves 8
Difficulty Moderate

You know the saying, when life gives you lemons, make Lemon Olive Oil Cake. This recipe is full of bright citrus flavor with a soft crumb that practically melts with every bite. The olive oil gives this cake a smooth texture that keeps it incredibly moist, while fresh lemon zest adds just the right amount of tart flavor. It’s simple to pull together, and with a little help from Kodiak Buttermilk Power Cakes it feels effortlessly elevated with the addition of whole grains and protein in every serving. Finish your slice with a dollop of mascarpone or whipped cream and a few candied lemon slices, then kick your feet up and stay awhile. 

Recipe provided by Kitchen McCabe

  • Calories395
  • Protein10g
  • Total Fat25g
  • Carbs32g

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Buttermilk Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 6 flavors
Buttermilk Power Cakes Buttermilk Power Cakes
Ingredients Directions

Ingredients

  • 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1/2 cup sugar
  • 1 tablespoon minced lemon zest
  • 1 teaspoon vanilla extract 
  • 3/4 cup extra-virgin olive oil
  • 3/4 cup whole milk

 

Optional Toppings:

  • Mascarpone
  • Whipped cream
  • Candied lemon slices

Directions

  1. Preheat oven to 350°F. Grease a 9-inch springform pan. If your pan is prone to leaking, wrap the base in foil.
  2. In a medium bowl, whisk together the Kodiak mix and baking powder. Set aside.
  3. In a large mixing bowl, combine the eggs, sugar, lemon zest, and vanilla. Whisk until smooth and well combined.
  4. Slowly whisk in the olive oil until the mixture is fully incorporated and slightly thickened.
  5. Add half of the dry mixture and mix until mostly incorporated. Pour in the milk and mix until smooth. Add the remaining dry mixture and mix just until incorporated.
  6. Let the batter rest for 10 minutes so the grains can absorb the moisture.
  7. Transfer batter to the prepared pan.
  8. Bake until the cake is deep golden and a toothpick inserted into the center comes out with a few crumbs attached, about 48–55 minutes.
  9. Transfer the pan to a wire rack and cool for 20 minutes. Remove the sides of the pan and allow the cake to cool completely, about 1½ hours.
  10. Slice and serve topped with mascarpone or whipped cream and candied lemon slices if desired.

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