For the cake:
¾ cup white whole wheat flour
¾ cup all-purpose flour
1 cup sugar
¼ cup extra virgin olive oil
½ cup sour milk (can substitute buttermilk)
¼ cup warm water
2 large lemons, zest and juice
2 eggs
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
1 teaspoon vanilla extract
For the frosting:
½ cup cream cheese
¾ cup icing sugar
1 tablespoon lemon zest
1 tablespoon extra virgin olive oil
Optional garnish: Glazed lemon slices
1 lemon, thinly sliced
¾ cup sugar
Recipe and photo courtesy of GAEA [2].
This cake is packed with citrus: the zest and juice of two lemons go into the batter, extra lemon zest is used to make the frosting, and glazed lemon slices are an optional, impressive garnish on top. That’s three lemons total! The recipe calls for extra virgin olive oil in place of butter, adding another Mediterranean flavor to the mix.
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] http://gaeaus.com/lemon-cake-gaea-sparta-extra-virgin-olive-oil