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Olive Oil Lemon Cake

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 347kcal

Ingredients

  • Nonstick spray
  • 1/3 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • pinch Salt
  • 2 tbsp Granulated sugar
  • 2 tsp Lemon extract
  • 1 Egg
  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Butter melted
  • 1/4 cup Buttermilk
  • Powdered sugar for dusting
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF/180ºC. Lightly grease ramekins or any small baking vessel with nonstick spray.
  • In a bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl whisk together sugar, lemon extract, and eggs until combined. Whisk in olive oil and butter. Add buttermilk and whisk until combined. Add mixture to the flour mixture, and fold with a rubber spatula until combined and smooth. Once all is added, be careful not to overmix the batter.
  • Scrape batter into prepared baking vessel and smooth the top. Bake for 15-20 minutes or until golden and a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely before serving. Dust with powdered sugar before serving.

Nutrition

Calories: 347kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 235mg | Potassium: 95mg | Fiber: 1g | Sugar: 14g | Vitamin A: 343IU | Calcium: 81mg | Iron: 2mg