Recipe courtesy of Nicolina Rustichella

Rustichella Lemon Oil Cake

  • Level: Easy
  • Total: 1 hr 1 min
  • Prep: 15 min
  • Inactive: 1 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
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Ingredients

10 ounces sugar

6 ounces lemony oil, procedure follows

4 eggs

6 ounces milk

14 ounces flour

1 ounce baking powder

Directions

Preheat oven to 400 degrees

In a mixing bowl, combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until well blended. Add the flour and baking powder and mix until you obtain a soft batter.

Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold.

Slowly pour the cake batter into the mold and bake for 45 minutes.

To serve: Let cake cool and serve.

Lemony Oil: Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil.

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