Extra virgin olive oil adds a subtle depth of flavor and richness to cake, which is perfect for vegan baking. Olive oil is also a heart-healthful oil (aka the “good fat”) that protects against heart disease and high cholesterol. So what are you waiting for? Try this easy recipe and enjoy a piece of moist lemon cake topped with grilled summer fruit—guilt-free!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup extra virgin olive oil
- ¾ cup maple syrup
- ¾ cup water
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon lemon extract
- 2 nectarines, thinly sliced
- Powdered sugar, for garnish
Procedure
To make the Lemon Cake
Preheat the oven to 350 degrees F. Lightly grease a Bundt pan.
In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk together oil, maple syrup, water, lemon juice and zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the prepared Bundt pan evenly with batter. Bake for about 30 minutes, or until a toothpick inserted in the cake comes out clean with a few crumbs clinging to it. Be sure to rotate halfway through the baking time. Cool the cake completely before unmolding.
To make the Grilled Nectarines
Preheat a grill or stovetop grill pan. Lightly brush nectarine slices with oil and grill for about 1 to 3 minutes until nice grill marks appear.
To serve
Plate a slice of cake and sift powdered sugar over the top. Serve with a few nectarine slices.