Olive Oil Tea Cake

Olive Oil Tea Cake

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From: EatingWell Magazine, May 2019

Besides its normal role as a fat, olive oil adds flavor in this delicate and healthy cake recipe. This is the perfect place to use a fancy olive oil. Serve with whipped cream, strawberries, balsamic glaze and fresh basil, if you like.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 cups white whole-wheat flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup buttermilk
  • ¾ cup extra-virgin olive oil
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and dust with flour.
  2. Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, oil, sugar, vanilla and lemon zest in a medium bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan.
  3. Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  • To make ahead: Store airtight at room temperature for up to 2 days.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 267 calories; 15 g fat(2 g sat); 2 g fiber; 28 g carbohydrates; 5 g protein; 7 mcg folate; 47 mg cholesterol; 13 g sugars; 13 g added sugars; 75 IU vitamin A; 0 mg vitamin C; 48 mg calcium; 3 mg iron; 189 mg sodium; 68 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fat, 1 other carbohydrate, 1 starch

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