It’s the Father Day’s weekend and a busy one for me. Saturday started with grocery shopping, followed by a doctor’s appointment, bridal shower and ended with a family get together dinner. In between all of that, I had to take pictures of the lemon cake that I had made the night before and am sharing today. Today is no different, after typing this recipe and write-up I have to rush to the store to buy ingredients for Oyster Cake, a dish my husband requested for lunch. For dessert, we are having the lemon olive oil cake. My friend from work gave me this recipe. She knows I have a food blog so she is constantly giving me recipes that she sees on any magazines. This lemon cake recipe is different in the that it uses extra-virgin oil instead of butter. It also uses a mixture of cake flour and all-purpose flour, thus making this cake light and airy, the way I like my cake to be. Furthermore, this cake is moist and the addition of coconut gives this cake its crunchy bite. As for dinner tonight, I am thinking of lamb souvlaki and calamari from our favorite Greek restaurant
- 1 cup cake flour
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 3 eggs
- 2 ½ cups sugar
- Zest of two lemons
- 1 ½ cups whole milk
- 1 ½ cups extra-virgin olive oil
- ¼ cup sweetened coconut, lightly toasted
- Preheat oven to 350 °F. Grease and flour a 9X13-inch pan.
- In a small bowl, combine both flours, baking powder, baking soda and salt. In a bigger bowl, whisk together eggs and sugar until mixture forms a ribbon. Stir in zest, milk and oil until combined.
- Fold in dry ingredients and coconut. Pour into prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven, so take a peek at 45 minutes to see how the cake looks.
- Serve with fresh berries, ice cream or on its own.
Recipe source: Kristen Kish