December 7, 2017
There’s always room for dessert, with this Lemon Cake recipe you can enjoy your dessert worry free!
Prep Time: 5 min
Cook Time: 1hr 10 mins
Total Time: 1hr 15mins
- Sift flour and baking powder into large bowl.
- In a separate bowl, beat eggs with sugar, olive oil, lemon juice and rind. Mix into dry ingredients to blend. Pour into oiled and floured 8 inch round cake pan. Bake at 350 degrees for about 45 minutes or until cake springs back when lightly touched.
- Meanwhile, combine 1/4 cup lemon juice and powdered sugar. Pour over hot cake and bake 10 more minutes. Let cake stand 20 minutes on cooling rack.
- Remove from pan and dust with additional powdered sugar and serve.
Heat oven to 350°. Spread the pecans across the surface of a sheet pan with sides and toast in the oven for 8-10 minutes until they are fragrant and have darkened in color. Once done, cool and then chop them and reserve a few whole pecans for the top of the loaves. Leave the oven on at 350° and grease two, 9”x5” loaf pans with olive oil.
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