LEMON OLIVE OIL CAKE
I keep a running list of recipes from others that I want to make, ideas for my own creations I want to make, and a list for pretty much everything else in my life. I thrive on lists. The only thing more satisfying than having a perfectly organized list, is crossing something off of said list. Well, my friends, today I did just that, and it was a GOOD ONE.
My mom used to make a decadent Lemon Olive Oil Pound Cake when I was growing up. I looked forward to it on every occasion, because it was perfectly moist, tangy, and light; meaning my stomach didn’t feel like I had just consumed a BRICK. One day I asked my mom for the recipe, fully knowing that it wasn’t “healthy”, but surprised at just HOW unhealthy it really was. Her version contains canola oil in addition to olive oil (canola is a big no-no in my book), butter, white sugar, and white flour. Talk about a spike in the blood sugar levels and a SUGAR CRASH to go along with it.
So this weekend I was on a mission to see if I could substitute some of these ingredients with healthier ones, and achieve the same flavor palate.
I succeeded. I attribute the incredible flavor of today’s healthier Lemon Olive Oil Cake to the quality olive oil I used, from Pure Evoo. The owner reached out to me a few months and asked if I wanted to try some olive oil. I thought to myself, UGH, another olive oil. But I said yes, and you guys, I am so glad I did! This is one of the best olive oils I’ve ever tasted. I dug a little deeper and learned that they do not use any pesticides or herbicides on their olive trees (YAY!), that the olives are handpicked, and cold pressed within hours of being picked.
They take their olive oil so seriously, they proudly show the results from their olive oil test on their website. Truth is, I don’t know what it all means. I just know that this stuff is quality shiz, that justifies the cost of a bottle. Know what else? The bottle itself is so cool, that I instantly felt cool being the proud owner of this olive oil (it comes in a dark amber bottle with a UV finish to maintain freshness). Hey, just keeping it real for you, as always!
But back to the recipe. You guys NEED this in your life, even if you don’t consider yourself a baker. You can’t mess it up.
Let’s do it, shall we?
makes 1 bundt cake
For the cake
1 3/4 cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour)
3 tsp baking powder
1 tsp sea salt
2 ripe bananas
1/4 cup non dairy milk (I used almond)
3/4 cup Pure Evoo Heritage Collection Extra Virgin Olive Oil
1 tsp vanilla extract
1/2 cup coconut sugar
1 tb lemon zest
For the glaze
Juice of one lemon
1 cup powdered sugar
Preheat oven to 350. Spray a bundt pan generously with coconut oil spray so that your cake doesn’t stick to the pan. Set aside.
In a medium bowl, combine the flour, baking powder, and sea salt. Set aside.
In another medium bowl, mash the bananas well.
Next add the non-dairy milk, olive oil, and vanilla. Whisk everything together well.
Once well combined, add the coconut sugar and eggs. Whisk until well combined.
Pour the liquid mixture into the dry mixture. Do not overmix.
Pour cake batter into the bundt pan.
Bake for 45 minutes, or until a toothpick comes out clean.
Remove the cake from the oven and let cool.
Once the cake has cooled, flip the bundt pan over and pop the cake out.
Make the glaze by mixing together the lemon juice and powder sugar, ensuring no clumps.
Pour the lemon glaze over the cake.
Slice and serve. Or should I say, DEVOUR.