This dairy-free Italian-style lemon–olive oil cake comes from 'Gourmet' magazine. With just six ingredients, it couldn't be simpler or more delicious.
The titular ingredient in this Italian -style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results.
Both are reliably delicious so long as you use a high-quality olive oil. Adding lemon juice and zest elicits the fruity flavors of the oil, providing the cake a soft finish that goes perfectly next to a pile of blueberries, sliced figs, poached pears, or whatever fruit is in season wherever you are. Cake flour is critical to the airy crumb here—as much as we love a scrappy pantry swap, we don’t recommend substituting self-rising or all-purpose flour. If you cannot resist tinkering, use half lemon and half lime, grapefruit, or orange zest for a mixed citrus cake . We love finishing this lemony olive oil cake with a simple powdered sugar shower, but if you prefer a sugar glaze, make one with vanilla extract and lemon or orange juice to further boost those citrus notes.
Cake Italian Lemon Dairy Free Nut Free Make Ahead Easy 5 Ingredients Or Fewer Electric Mixer Rosh Hashanah Gourmet
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