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Gael Burke: "Changed flour to gluten free and added half a tbs…" Read More
9Ingredients
55Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 cups flour
- 2/3 cup sugar
- 1/2 cup EVOO
- 2 lemons
- 1 Tbsp. lemon zest
- 3 eggs
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 Tbsp. powdered sugar (for garnish, optional)
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Directions
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol160mg53% |
Sodium600mg25% |
Potassium180mg5% |
Protein9g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate73g24% |
Dietary Fiber4g16% |
Sugars36g |
Vitamin A4% |
Vitamin C70% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Susan Frieson 2 years ago
Baked this per the recipe and it did NOT turn out - it collapsed and was under baked. After rereading, I'm of the belief that 1 tablespoon of baking powder is too much - most recipes call for 1 teaspoon for a 9 inch cake - and the batter is over beaten on high for 3 minutes. Both of these things will cause what happened to my cake. Also, most call for whisking the dry ingredients together and adding to the wet - beating the eggs & sugar together first - incorporating the olive oil. This just had you toss everything into the mixing bowl at once and have at it. It sounds too good to be true. These other reviews are from a year + ago, so not sure if the recipe / method changed over time.
Gael Burke 3 years ago
Changed flour to gluten free and added half a tbsp
of modified tapioca starch, also added the zest of
a second lemon. Loved it. It's a keeper.
Thank you.
Adri 4 years ago
Turned out. Light, lemony, and not too sweet. Next time I would use a touch less lemon for my taste.