Lemon Elderflower Cake
1 ½ cup all-purpose flour or King Arthur Gluten-Free Measure for Measure Flour
2 teaspoons of baking powder
½ teaspoon of salt
1/2 cup of granulated sugar
1 egg white
½ cup of low-fat milk or your favorite dairy substitute
3/4 cup of Two Rivers Fused Lemon Olive Oil
2 Tablespoons of Two Rivers Elderflower White Balsamic Vinegar
1 Tablespoon lemon zest
½ cup of powdered sugar – for dusting (if desired)
Preheat oven to 350 degrees F.
Sift all of your dry ingredients, the flour, baking powder and salt into a bowl and set aside.
In a small bowl, add in the milk lemon olive oil, elderflower balsamic and lemon zest and whisk to combine.
In a separate large bowl or the bowl of your stand mixer, add the sugar, egg white, and eggs. On medium speed, mix sugar and eggs until fluffy.
Then gradually add the milk-balsamic-lemon mixture to the sugar and eggs – a third at a time, mixing the batter until just combined and stopping between each addition to scrape down the sides of the bowl.
Now you are ready to combine both the dry and wet ingredients. Add in a third of the dry ingredients to the wet mix at a time, gently folding in until just combined and stopping to scrape down the sides of the bowl before adding in more dry ingredients.
Once the cake batter is fully mixed, add to your greased and lined cake tins and bake for 35 – 40 minutes until golden brown.
Once your cake is cooled, you can remove it from the pan and dust with powdered sugar before serving.
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