Meyer Lemon and Olive Oil Cake

Citrus and Oilve Perfumed Moist Tea Time Cake

Sep 17

Posted By Savita

Baking American Holidays Christmas Treats

JUMP TO RECIPE

I wanted to get into baking gear for the season but wanted to start with something semi-sweet. This cake was first for season and I love it. We both ate two slices each, even before I could click pictures for the recipe.

Start ingredient in today’s recipe is - Meyer lemons, these are lemon-orange combos which I can eat anytime of the day, their sweet and sour taste and sharp citrus perfume make them perfect for citrus sauces and baking. Olive oil made this cake extra moist and sweet and sour meyer lemons gave this cake sweet and lemony bite.

This is certainly a tea time cake; however, you can serve it as dessert with some fresh whipped sweet cream and berries. I recommend making two batches and then wrap individual slices in foil; easy to store and easy to carry on the go and perfect for a bake sale. Enjoy!!

Pairing Ideas:

Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

Meyer Lemon and Olive Oil Cake

Total Time 60 minutes Prep Time 15 minutes Cook Time 45 minutes Serves 6

Ingredients

1/4 Cup Olive Oil
4 Meyer Lemon (Juice and Zest of 4 large lemons - about 1/2 cup)
1/2 Cup Sugar (Regular White Granular Sugar)
4 Egg(s) (large eggs at room temprature)
1/2 Cup Breadcrumbs (I had wheat bread, so processed to make whole wheat crumbs but you can use White Bread too.)
1 tsp Salt
1/4 Cup Honey
1 & 1/2 Cup Wheat Flour
1 & 1/2 tsp Baking Powder
1/2 tsp Baking Soda

Directions

Hide Step Photos

1. Preheat oven to 350 F. Grease a 9-inch round or square pan and dust with 1 tbsp white flour and 3-4 tbsp of bread crumbs.

2. Zest and juice all 4 Meyer Lemons. In a bow, mix juice, zest and olive oil and set aside.
3. Using an electric mixture, beat eggs and salt till frothy. Add sugar, honey and beat till pale and slightly thick.

4. Mix flour, baking powder, breadcrumbs and sift using sifter or whisk.
5. Add the dry ingredient and olive oil citrus mixture to egg mixture slowly in 3 batches and mix till just combined. Pour it in greased pan and bake 45-50 minutes or till toothpick inserted in the center of cake comes out clean.

6. Let the cake cool and then remove from pan and serve at room temperature.

© Chef De Home. All contents and images are copyright protected. Please DO NOT copy content/images without prior permission. If you want to mention recipe name on your blog, link back to this post with credit to ChefDeHome for the Recipe Origin.

Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)