Chef Teddy Olive Oil Cake with Lemon Glaze Recipe
Ingredients
- 2 Cups all purpose flour
- 2 Cups granulated sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp salt
- 1 Cup butter milk
- 3/4 Cup extra olive oil
- 4 Large eggs
- 2 tsp Vanilla extract
- 3 tbsp fresh lemon juice
Directions
- Preheat oven to 350 F grease 10 inch spring form pan, line bottom of pan with parchment paper. Sift flour baking powder, baking soda and salt in a medium bowl and combine. Using a stand mixer, attach whip
- beat eggs sugar, on high speed until thick and a pale yellow color, gradually stream the olive oil continue mixing, the mix will get thicker
- reduce speed to medium add milk vanilla, lemon juice, remove bowl from machine with a rubber spatula fold dry ingredients. Pour the mix into the baking pan, transfer to oven and bake at 325 F for 35 to 45 minutes, using a cake tester or a tooth pick to test the cake, if comes out clean remove cake from oven and cool on wire rack, when completely cool, cover with lemon glaze and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 544 | |
| Calories from Fat 230 | 42% |
| Total Fat 25.82g | 32% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 585mg | 24% |
| Potassium 131mg | 4% |
| Total Carbs 72.82g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 49.94g | 33% |
| Protein 7.33g | 12% |
