Meyer Lemon-Olive Oil Cake
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 10 1x
Ingredients
Scale
- 4 eggs
- 1 cup sugar
- 1/2 cup olive oil
- 1/2 cup Meyer lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Oil a 9-10″ springform pan and line the bottom with parchment paper. Set oven to 350ºF.
- Whip eggs and sugar together on high speed until fluffy and very pale, almost white (about 5 minutes).
- Turn speed to low and stream in oil, lemon juice and zest and vanilla (I mix these all together in a large measuring cup with a spout and pour them in).
- Whisk flour and dry ingredients together and fold these in by hand. The mixture will be very fluffy and foamy.
- Pour into prepared springform pan and bake 350 for 45 minutes. The top will become quite brown, as will the edges.
- Allow to cool 30 minutes in the pan, then unhook and remove from pan, cool completely on a rack.
- Cake keeps at room temperature, covered, for up to 7 days without suffering loss of texture or quality.
Notes
Meyer lemons come into season November-January in the US. Regular lemons can also be used if Meyer can’t be found.
Nutrition
- Serving Size: 1 slice
- Calories: 236
- Fat: 12
Find it online: https://hilahcooking.com/meyer-lemon-olive-oil-cake/