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Lemon Olive Oil Cake with Blueberry Compote
YUMMLY16Ingredients
90Minutes
560Calories
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Description
Tender and moist olive oil cake with a lemon kick. Topped with fresh blueberry compote!
Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. unsalted butter (softened)
- 1 Tbsp. all purpose flour (for pan)
- 3 large eggs
- 2 cups sugar (for cake)
- 1 1/2 cups extra-virgin olive oil
- 2 cups all purpose flour (for cake)
- 1 cup almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 cups milk
- 1 lemon (zested and juiced, for cake)
- 6 oz. fresh blueberries
- 3 Tbsp. sugar (for compote)
- 1 tsp. cornstarch
- 1 lemon (zested and juiced, for compote)
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Directions
- Preheat oven to 350°F.
- Coat the inside of a bundt pan with the softened butter. Add the flour and toss gently to coat the pan. Shake off any excess flour by tapping the pan sharply against the edge of a sink.
- In a stand mixer fitted with a paddle attachment, combine the eggs and sugar. Mix on medium speed to combine. Slowly pour in the olive oil and mix on low speed until smooth.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol60mg20% |
Sodium310mg13% |
Potassium190mg5% |
Protein7g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber3g12% |
Sugars40g |
Vitamin A2% |
Vitamin C25% |
Calcium10% |
Iron10% |
* 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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