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Lemon Olive Oil Cake

Mina Stone’s Lemon Olive Oil Cake is the perfect cake for any fun gathering! This delightful addition of a not-so-common cake ingredient (olive oil) keeps it deliciously moist and easy to prepare. The juice and zest of lemons keeps this treat refreshing and truly a show stopper at any dinner party, shower, or brunch gathering. We were so inspired by Mina’s cake, we had to make a no-sugar-added version using Purecane all-natural, zero-calorie sweeteners. When life gives you lemons, make cake! 

Prep Time
PREP TIME
15 mins
Cook Time
COOK TIME
50 mins
Total Time
TOTAL TIME
1 hour 15 mins
Servings
SERVINGS
10-12 servings

Ingredients

· 1½ cups extra-virgin olive oil
· 3 large eggs
· 1¼ cups + 1 tablespoon Purecane™ zero- calorie Baking Sweetener
· 1¼ cups milk of choice
· 2 teaspoons vanilla extract
· Zest and juice of 2 lemons
· 2 cups all-purpose flour
· 1 teaspoon salt
· ½ teaspoon baking powder
·½ teaspoon baking soda
    · Optional: lemon zest and Purecane™ Confectioners Sweetener for garnish 

    Directions


    1. Preheat the oven to 350°F, line the bottom of a 9” springform pan with parchment paper, then lightly grease the pan with olive oil. 
    2. In a medium-sized bowl, whisk together eggs, 1 ½ cups of good olive oil, and 1 ¼ cups Purecane™ zero- calorie Baking Sweetener. Mix until well combined. Once mixed, add in milk, vanilla extract, zest, and juice from two lemons. Whisk to combine.
    3. In a separate large bowl, mix your remaining dry ingredients together (flour, salt, baking powder, and baking soda). Create a small pit in the center of the mixture to add in the wet ingredients mixture. Start to mix together ingredients at a slow speed until the batter is smooth. Pour batter into the prepared springform pan, and sprinkle your remaining tablespoon of Purecane™ zero- calorie Baking Sweetener on top of the batter (this will give an oh-so-decadent light crunch on the top of the cake once it’s done).
    4. Place your cake into the oven and bake for about 50-60 minutes or until the cake is golden brown. (You can use a toothpick to test the center; once the toothpick comes out clean, the cake is ready.) Once the cake is ready, remove from the oven and place on a wire rack to cool.
    5. Once cool, release cake from pan and place on serving plate. 
    6. Optional: lightly dust the top of the cake with Purecane™ Confectioners Sweetener and some lemon zest.
    7. Serve and enjoy!
    Made with Purecane

    Did you like this cake recipe? Check out some of our other sugar-free cake recipes using all-natural, zero-calorie Purecane™! 

    Blackberries and lavender make this cake a delight to all the senses: Sugar-Free Blackberry Lavender Cake

    Enjoy your favorite chocolate cake without all the guilt: Sugar-Free Flourless Chocolate Cake

    Sweet and tart and sugar-free!: Sugar-Free Raspberry Lemon Cake

    Tags: Cake&,   lemon,   olive oil,   fresh fruit,   event,   bridal shower,   shower,   easy,   reduced sugar,   no sugar added.

    Lemon Olive Oil Cake
    Lemon Olive Oil Cake

    Mina Stone’s Lemon Olive Oil Cake is the perfect cake for any fun gathering! This delightful addition of a not-so-common cake ingredient (olive oil) keeps it deliciously moist and easy to prepare. The juice and zest of lemons keeps this treat refreshing and truly a show stopper at any dinner party, shower, or brunch gathering. We were so inspired by Mina’s cake, we had to make a no-sugar-added version using Purecane all-natural, zero-calorie sweeteners. When life gives you lemons, make cake! 

    Ingredients

    · 1½ cups extra-virgin olive oil
    · 3 large eggs
    · 1¼ cups + 1 tablespoon Purecane™ zero- calorie Baking Sweetener
    · 1¼ cups milk of choice
    · 2 teaspoons vanilla extract
    · Zest and juice of 2 lemons
    · 2 cups all-purpose flour
    · 1 teaspoon salt
    · ½ teaspoon baking powder
    ·½ teaspoon baking soda
      · Optional: lemon zest and Purecane™ Confectioners Sweetener for garnish 

      Directions


      1. Preheat the oven to 350°F, line the bottom of a 9” springform pan with parchment paper, then lightly grease the pan with olive oil. 
      2. In a medium-sized bowl, whisk together eggs, 1 ½ cups of good olive oil, and 1 ¼ cups Purecane™ zero- calorie Baking Sweetener. Mix until well combined. Once mixed, add in milk, vanilla extract, zest, and juice from two lemons. Whisk to combine.
      3. In a separate large bowl, mix your remaining dry ingredients together (flour, salt, baking powder, and baking soda). Create a small pit in the center of the mixture to add in the wet ingredients mixture. Start to mix together ingredients at a slow speed until the batter is smooth. Pour batter into the prepared springform pan, and sprinkle your remaining tablespoon of Purecane™ zero- calorie Baking Sweetener on top of the batter (this will give an oh-so-decadent light crunch on the top of the cake once it’s done).
      4. Place your cake into the oven and bake for about 50-60 minutes or until the cake is golden brown. (You can use a toothpick to test the center; once the toothpick comes out clean, the cake is ready.) Once the cake is ready, remove from the oven and place on a wire rack to cool.
      5. Once cool, release cake from pan and place on serving plate. 
      6. Optional: lightly dust the top of the cake with Purecane™ Confectioners Sweetener and some lemon zest.
      7. Serve and enjoy!