Lemon Olive Oil Cake

My Lemon Cake

A simple recipe with outstanding taste and texture And the best part is, I don’t have to use butter and still get a wonderful cake! Healthy and less the guilt

Ingredients:
240 g flour
280 g sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
3 extra large eggs, separated, at room temperature
120ml cup milk
120ml Extra Virgin Olive Oil
2 tbsp lemon juice
3 tbsp grated lemon zest

How to make:
1. Cream together egg yolks, sugar, olive oil, lemon juice and lemon zest until well combined. Add in milk.
2. Sift flour, baking powder and baking soda. Add to mixture and mix well.
3. Whip egg whites until soft peak forms. Gradually add egg whites to the mixture, mixing slowly during each addition. Scoop mixture from the bottom of the bowl and fold it gently to avoid egg whites from deforming.
4. Line a 9″ X 9″ square baking tin with parchment paper and pour in mixture. Bake in a preheated oven of 190deg for 25minutes then turn down the temp. to 180deg and bake for another 15-20 minutes or until toothpick comes out clean.
5. Garnish with fresh sliced lemons and whipped cream.