Red Meat Allergy Friendly Lemon Olive Oil Cake with Glaze

Total time1 hr 30 min

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Lemon Olive Oil Cake with Glaze

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 ½ tsp baking powder
½ tsp fine salt
3 large eggs
1 cup granulated sugar
2 tbsp lemon zest (from about 3 lemons)
¾ cup extra-virgin olive oil
½ cup whole milk
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a thin film of olive oil, line the bottom with a round of parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

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