If there is one thing in my kitchen that I never run out of, it’s Brookshire’s Pure Olive Oil.
With its golden color, mild flavor and smooth finish, it’s perfect for grilling, sautéing, marinating and anything else I need when I’m cooking.
The main type of fat found in olive oil is monounsaturated fat. If you replace trans fats and saturated fats in your diet with more monounsaturated fats, you can see health benefits from that change.
A friend of mine made this cake over the holidays. I’ve never used olive oil in baking because olive oil does have a distinct flavor, but in this recipe, that’s exactly what you’re looking to get. It was delicious!
Lemon-Olive Oil Cake
1 (15 oz) box Brookshire’s Yellow Cake Mix
large eggs, per cake mix package directions
Brookshire’s Pure Olive Oil, per cake mix package directions
2 Tbs lemon zest
2 Tbs lemon juice
1 cup confectioners’ sugar
1 cup raspberries
Preheat oven to 325° F. Spray a 9-inch cake pan with nonstick cooking spray. Line bottom of pan with a circle of parchment paper.
Mix cake batter per package instructions, substituting Brookshire’s Pure Olive Oil for the called-for vegetable oil or butter. Stir in lemon zest.
Pour batter into prepared cake pan. Bake until cake is lightly golden and springs back to the touch, about 40 minutes. (A cake tester inserted into the center should come out clean.)
Let cool completely in pan for about 20 minutes. Invert cake onto a stand or plate; remove parchment.
Stir together lemon juice and confectioners’ sugar to make a glaze. Pour glaze over center of cake. Spread to the edges so some drips down the sides. Arrange raspberries in center of cake; serve.
Nutritional Information: Calories Per Serving: 386, Fat: 16 g (3 g Saturated Fat), Cholesterol: 42 mg, Sodium: 366 mg, Carbohydrates: 59 g, Fiber: 2 g, Protein: 4 g.
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