Lemon Olive Oil Recipe By Tasty
LEMON OLIVE OIL CAKE
Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON OLIVE OIL RECIPE BY TASTY
Here's what you need: lemons, olive oil
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 2
Steps:
- Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
- Add the peels to a medium pot filled with the olive oil and stir.
- Let simmer over very low heat for 15-20 minutes.
- Strain out the peels.
- Transfer the infused oil to a bottle or other resealable container.
- The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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