Part of my own personal ‘Iron Chef: Battle lemons’ series.
I have been wanting to make cake with olive oil for some time now, and the abundance of lemons gave me the perfect opportunity because the combination is terrific.
3/4 cup extra virgin olive oil
1 large lemon (zest and juice)
1 cup flour
3/4 cup sugar
powdered sugar for dusting
Preheat oven to 350 degrees. Prep a mini cupcake pan with liners.
Using a microplane, grate your lemon zest directly into the one cup of flour and set aside. I like to sort of infuse my flour when cooking with lemons, to get the mixture going before I even start baking.
In a small bowl, squeeze all the juice out of the lemon and set aside.
In the bowl of an electric mixer, beat the eggs and sugar until thick and pale. On low, slowly add the flour mixture, then the olive oil, and finally the lemon juice.
You will get a beautiful glossy batter. Pour the batter into the prepped baking cups. Bake for 10-15 minutes until a toothpick comes out clean. Cool on a wire rack.
Once cool and ready to serve, dust the powdered sugar over the tops of the cakes. What you will have a nice moist, perfectly light cake, ideal for an afternoon snack. But my kids like them for breakfast!