Sunday, August 1, 2010

Lemon Cake With EVOO

4 lemons, zested and juiced
1 cup extra-virgin olive oil
6 egg whites
1 teaspoon sea salt
2 cups Splenda
2 1/2 cups Bob's Red Mill Sweet Rice Flour
1 tablespoon Argo Aluminum Free Baking Powder

  1. Combine zest, juice and olive oil in a small bowl.
  2. In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the Splenda and continue to mix until pale and thickened.
  3. Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients.
  4. Pour this mixture into a cake pan or muffin tin. 
  5. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness.
  6. Serve with Yoplait Plain Greek Yogurt and Wild Organic Frozen Blueberries Semi-Thawed or Frozen Blackberries Semi-Thawed.

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