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Categories:
whole wheat pastry flour baking powder baking soda salt eggs sugar lemons extra-virgin olive oil milk extra-virgin olive oil lemons salt light brown sugar cream
Viewed: 24 - Published at: 2 years agoIngredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- Zest of 4 lemons
- 3/4 cup extra-virgin olive oil
- 1/3 cup milk
- 1 tablespoon extra-virgin olive oil
- 2 Meyer lemons, thinly sliced
- 1/4 teaspoon salt
- 2 tablespoons light brown sugar
- Whipped cream, for serving
Method
- Preheat the oven to 375oF. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs and granulated sugar until combined. Add the lemon zest and olive oil and mix until combined. Add the dry ingredients to the wet and stir to mix. Add the milk and mix until the batter comes together.
- Pour the batter into a 12-inch cast-iron skillet. Bake until the cake is golden and set on top, 30 to 35 minutes. When finished, remove the skillet from the oven and let the cake cool for 30 minutes.
- For the Meyer lemons, heat a skillet over low heat and add the olive oil. Add the lemons and salt and toss to coat. Cover and cook for 10 minutes, stirring once or twice during the cooking time to ensure the lemons don't burn. Remove the lid and stir in the brown sugar. Cover and cook for 5 to 10 more minutes. Add the lemons to the top of the cake for garnish and serve with the whipped cream.
