With the arrival of the holidays, we propose a sweet and fragrant recipe, perfect for breakfast or snack: the lemon olive oil cake. Soft, tasty and healthy, this cake is ideal to enhance the delicate taste of our Extra Virgin Olive Oil with Lemon, a perfect ingredient for a light and rich preparation.

Preparation time: 15 minutes
Cooking time: 35-40 minutes
Difficulty: Easy

Ingredients (for a cake):

• 3 eggs
• 300 g of flour 00
• 100 ml of milk
• A pinch of salt
• 180 g of sugar
• 100 ml of Extra Virgin Olive Oil with Lemon
• Grated peel of 2 lemons
• A sachet of baking powder
• Almond flakes and icing sugar (to decorate)

Procedure:

1. Prepare the dough: In a bowl, beat the eggs with sugar for about 5 minutes, until fluffy. Slowly add the Extra Virgin Olive Oil with Lemon and milk, stirring constantly.
2. Incorporate the dry ingredients: Sift together the flour with the yeast and a pinch of salt. Add everything to the egg mixture, alternating with the grated peel of the lemons. Mix until you get a homogeneous dough and no lumps.
3. Prepare the cake pan: Oil and flour a 24 cm diameter cake pan, then pour the mixture inside.
4. Bake the cake: Bake at 180°C for the first 10 minutes, then lower the temperature to 170°C and cook for another 20-25 minutes, or until the cake is golden brown and cooked inside (do the skewer test).
5. Decorate and serve: Once cooked, let the cake cool and decorate with almond flakes and a sprinkling of icing sugar. The cake is ready to be served!

Final tip:

For an even more delicious variation, you can add chocolate chips to the dough or brush the cake with a light lemon glaze. In addition, the lemon olive oil cake is even better the next day, when the flavors are blended better!