This delicious lemon oregano cake has an incredible combination of flavors. Has excellent presentation and is the perfect cake to serve for breakfast with a cup of coffee! Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Lemon juice, oregano, eggs, dark brown sugar, flour
HOW TO MAKE LEMON OREGANO CAKE:
Beat the dark brown sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the olive oil, lemon juice, oregano and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until a homogeneous mixture. Pour the dough into the prepared tin
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RECIPE VIDEO:
(6 votes, 3.67 out of 5)Ingredients
- 3 eggs
- 175 grams (1 1/4 cups) all-purpose flour
- 50 ml (1/4 cup) olive oil
- 100 ml (1/2 cup) lemon juice
- Zest of one lemon
- 150 grams (about 1 cup) dark brown sugar
- 1 tablespoon oregano
- 1 teaspoon baking powder
Directions
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with margarine and dust with flour.
- Using an electric mixer on medium speed, beat the dark brown sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the olive oil, lemon juice, oregano and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until a homogeneous mixture.
- Pour the dough into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- Turn off the oven and unmold the cake. Let cool to room temperature and serve.
