Lemon and Olive Oil Cake

Lemon and Olive Oil Cake

Adding oil to cake batter is nothing new.  Plenty of cake recipes use vegetable oil to make otherwise dry cakes super moist.  Instead of the usual oil, let’s use heart healthy and tasty olive oil!  But before I mislead you, I need to preface by saying that I hardly think this olive oil cake is …

Ingredients

  • 1 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup whole milk
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • zest of half lemon
  • fresh berries, as needed
  • 6 large egg whites (about 1 cup)
  • 1 1/2 cup granulated sugar
  • 1 pound (2 cups) unsalted butter, cut into tablespoons, softened
  • pinch of salt
Read the whole recipe on The Little Epicurean