LEMON OLIVE OIL CAKE
Steps:
- Preheat the oven to 350F (180C) degrees.
- Grease and flour the bottom and sides of a 9-inch round (23 cm) cake pan. Ensure the cake has sides that are at least 2 inches (5 cm) high. I typically use a springform pan.*
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a separate large bowl beat the eggs, sugar and lemon zest for about 5 minutes. It should look white in color and be about triple in volume when you're done.
- With the mixer on low speed beat in the oil, vanilla extract and lemon juice.
- Mix in about 1/2 of the flour mixture, followed by about 1/2 of the milk. Repeat the process until everything is mixed in.
- Pour the batter into the prepared pan.
- Bake in the preheated oven on the middle rack for 45-50 minutes, or until an inserted toothpick comes out clean.
- Gently trace around the edges of the cake with a thin, sharp knife. Let the cake cool in the pan for at least 20 minutes. If using a regular cake tin, gently invert the pan and let the cake cool on a wire rack. If using a springform pan, unclamp the outer ring of the pan.
- When the cake is fully cooled, optionally sift 1/2 teaspoon of powdered sugar on top of the cake and/or top with whipped cream and berries.
Nutrition Facts : Calories 325 kcal, Carbohydrate 43 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 122 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
LEMON OLIVE OIL
Make and share this Lemon Olive Oil recipe from Food.com.
Provided by Sharon123
Categories Lemon
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally.
- Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator. Enjoy!
- Yield: 1 cup.
Nutrition Facts : Calories 1915.1, Fat 216, SaturatedFat 29.8, Sodium 5, Carbohydrate 1.9, Fiber 1.3, Sugar 0.5, Protein 0.2
LEMON-INFUSED OLIVE OIL
See how easy it is to make your own lemon-infused olive oil at home with this simple recipe using just olive oil and fresh lemons.
Provided by Molly Watson
Categories Condiment Ingredient
Time 15m
Yield 16
Number Of Ingredients 2
Steps:
- Store the oil in the refrigerator. Use in your favorite recipes and enjoy.
Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 0 g
LEMON-INFUSED OLIVE OIL
Lemon-Infused Olive Oil makes food taste fabulous! Don't miss this easy recipe that will bring a "wow" factor to salads, vegetables, fish, seafood and chicken.
Provided by Mamma C
Categories Dressing How-To-Guide
Time 20m
Number Of Ingredients 4
Steps:
- Wash one lemon by rinsing it well. Pat it dry.
- Use a vegetable peeler to peel the yellow part of the skin off the one lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
- Squeeze 1 1/2 or two lemons until you have 1/2 cup of lemon juice. Add the juice to the saucepan, then add the oil.
- Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.
- Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.
- Use a fine-mesh strainer to strain the oil into a plastic container or into a funnel placed in a glass bottle. Store the lemon-infused olive oil in a sealed bottle or container in the refrigerator for a few weeks. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.
Nutrition Facts : Calories 18 kcal, Fat 1 g, Sodium 3 mg, ServingSize 1 serving
STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY
Your favorite summer beverage becomes a delicious dessert in these sweet-tart cupcakes. Fresh strawberry purée lends a pop of color, while olive oil enhances the fruity flavor and moist texture. The cupcakes are topped with a velvety smooth lemon buttercream frosting and garnished with candied lemon wheels and fresh strawberries. To make the strawberry purée, stem and hull about 8 large strawberries and blend in a food processor until smooth.
Provided by Tikeyah Whittle
Categories Desserts
Yield 18 cupcakes
Number Of Ingredients 20
Steps:
- Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
- Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
- In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
- Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
- Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
- Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
- In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
- Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
- In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
- Add the egg white mixture to the batter and mix on medium-low speed until smooth.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
- Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
- Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams
PASTA WITH LEMON OLIVE OIL
Make and share this Pasta With Lemon Olive Oil recipe from Food.com.
Provided by Annacia
Categories < 30 Mins
Time 22m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
- Cook pasta and reserve 1/4 cup (60mL) pasta water.
- Drain and toss pasta with olive oil mixture and reserved pasta water.
- Toss with basil and Parmesan cheese, season with salt and pepper.
- Garnish with extra Parmesan cheese if desired.
LEMON OLIVE OIL RECIPE BY TASTY
Here's what you need: lemons, olive oil
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 2
Steps:
- Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
- Add the peels to a medium pot filled with the olive oil and stir.
- Let simmer over very low heat for 15-20 minutes.
- Strain out the peels.
- Transfer the infused oil to a bottle or other resealable container.
- The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
LEMON OLIVE OIL CAKE
Recipe from Gourmet Magazine. A light and tender lemon-scented olive oil cake. You can use either extra-virgin or regular olive oil. Extra-virgin olive oil will yield a slightly stronger flavor.
Provided by Bren in LR
Categories Dessert
Time 55m
Yield 1 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray.
- In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with 1/2 cup of the sugar until pale and thick.
- Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
- Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment.
- In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add 1/4 cup of the sugar and continue to beat to soft peaks.
- Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix.
- Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
- Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
- Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.
Nutrition Facts : Calories 2789, Fat 183.8, SaturatedFat 29.9, Cholesterol 830, Sodium 263.4, Carbohydrate 251.1, Fiber 3.5, Sugar 152.2, Protein 39.5
LEMON AND OLIVE OIL DRESSING
A classic Mediterranean salad dressing that's simple and so good - makes a great marinade for grilled chicken, too.
Provided by JackieOhNo
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- With a mortar & pestle, make a paste of the salt and minced garlic.
- Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container.
- Shake well. Sprinkle optional grated Parmesan or lemon zest on top of salad before tossing.
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