Olive oil lemon pound cake
This recipe for an olive oil lemon cake contains no butter, just olive oil and yoghurt. Where as it becomes healthier and more skinny. And it became quite moist with a slightly lemon flavor which melted in your mouth.
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convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
grated, biological lemon
Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
Brush the inside of the cake tin with olive oil and dust with flour.
Mix in a small bowl the flour, sugar, lemon zest, and baking powder with a fork.
In a bigger bowl mix with a whisk the eggs, yogurt, sugar, and olive oil.
Add the dry ingredients and mix very well.
Small lumbs is not a very big problem dough.
Pour the batter in the tin and put the tin in the oven for 50 minutes.
Check if the cake is ready by using a stick.
When the cake is done, put the tin on a rack and let cool down for 5 minutes.
Then remove the cake from the tin.
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Olive oil lemon pound cake https://www.byandreajanssen.com/olive-oil-lemon-pound-cake/ 03/01/2014