Meyer Lemon Olive Oil Cake

Meyer lemon olive oil cake is an eggless citrus cake in which Meyer lemon juice and zest, extra virgin olive oil and yogurt create a beautiful, flavorful and spongy cake. In this recipe, eggs are replaced by yogurt and butter is replaced by extra virgin olive oil. Cornmeal is also added to give this cake nice color and texture.
Meyer lemon is a citrus fruit from China which is now very popular in the USA. The flavor of Meyer lemon is like a cross between lemon and orange and it is also less acidic than the normal lemon. But if you don’t find Meyer lemon in your market, you can use ordinary lemon too.
If you are having any doubts of using extra virgin olive in your cake, then please just throw away the fear because you will not taste the olive oil in this as Meyer lemon will overpower the flavor and smell of extra virgin olive oil.
This Meyer lemon olive oil cake is perfect with a cup of tea or coffee and you’ll feel less guilty as it is low-fat cake recipe.

If you are having any doubts of using extra virgin olive in your cake, then please just throw away the fear because you will not taste the olive oil in this as Meyer lemon will overpower the flavor and smell of extra virgin olive oil.
This Meyer lemon olive oil cake is perfect with a cup of tea or coffee and you’ll feel less guilty as it is low-fat cake recipe.

Meyer Lemon Olive Oil Cake Recipe

Recipe by Neha NairCourse: Dessert, SnacksCuisine: FusionDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Meyer lemon olive oil cake is an egg less cake in which olive oil and yogurt does the trick of making this cake super moist and flavorful.

Ingredients

• For Dry Ingredients :-

• 1 cup of all-purpose flour
  

• 1/2 cup of cornmeal

• 1/4 tsp of salt

• 1 tsp of baking powder

• 1/2 tsp of baking soda

• For Wet Ingredients :-

• 2/3 cup of low-fat yogurt

• 1/4 cup +1 Tbsp of extra virgin olive oil

• 2 Tbsp of Meyer lemon juice

• 1 cup of white sugar

• Zest of 3 Meyer lemons

• 1/2 tsp of vanilla extract

• 1 Tbsp of water

Directions

• Preheat oven to 350 F or 180 C and grease 8-inch cake pan and keep it aside.
• Now sift and mix all the dry ingredients together in a bowl.
• In another bowl beat well yogurt, olive oil, sugar, water, lemon juice together. Then add vanilla and zest of meyer lemon and mix well.
• Now add flour mixture little by little into wet ingredients and mix until it is well incorporated. Do not over beat the mixture.
• Pour the batter into the greased cake pan and bake for 40-45 minutes until the top is golden brown and the toothpick inserted comes clean.
• Let it cool down for 6-8 minutes, then flip the cake pan onto the rack to cool down completely.
• Meyer lemon olive oil cake is done.
• Sprinkle powdered sugar over the meyer lemon olive oil cake or drizzle it with lemon glaze.

Notes

• If you don’t have cornmeal, replace it with fine semolina.