Lemon olive oil cake
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Although this cake is baked with a ready-made sponge mix, its flavor is enhanced by the extra-virgin olive oil and lemon zest mixed into the batter. The cake is very moist and aromatic, with a balanced citrus flavor and requires no additional glaze. Drizzle it with a simple glaze of lemon juice and powdered sugar, and top with fresh raspberries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package 425 gr. yellow sponge cake mix
- Large eggs as recommended on the biscuit package
- Olive oil (preferably fruit-flavored), as recommended on the biscuit packaging
- Zest of 2 lemons (about 2 tbsp) + 2 tbsp juice (from about half a lemon)
- 1 cup powdered sugar
- 1 cup raspberries
We recommend
Recipes with similar ingredients: cake mix, eggs, lemon, powdered sugar, raspberry
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C). Spray a 9-inch (22 cm) cake pan with cooking spray and line the bottom with parchment paper.
- Mix the sponge cake dough according to package directions, substituting olive oil for the vegetable oil or butter. Stir in the lemon zest.
- Pour the batter into the prepared pan. Bake until golden brown and a tester inserted into the center comes out clean, about 40 minutes. Cool completely in the pan, about 20 minutes. Turn the cake out onto a cake stand or plate and remove the parchment.
- Mix powdered sugar and lemon juice to create a smooth, runny glaze. Pour the glaze into the center of the cake and spread it to the edges, allowing it to drip down the sides. Arrange or sprinkle raspberries in the center of the cake and serve.
Author of the recipe - Ayesha Curry is a Canadian-American actress, celebrity chef, cookbook author, and television personality.
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