Lighter olive oil lemon cake
Cakes
This recipe was adapted from Maialino's Olive Oil Cake, which uses a simple mix-dry-mix-wet technique. I omitted the liqeur, beat the eggs and sugar together to get more air into the cake, and substituted lemon zest and juice for the original’s orange. I also replaced a small amount of the oil for applesauce. The result? A cake that's still moist but a tad less sweet and a bit fluffy. <br />If you want more of a lemon ka-pow, use a full lemon's zest. <br /> <br />Update: I've been told by two different people that this tastes like pan de elote (a sweet cornbread) and magdalenas (a Spanish sweet bread). Two very different things but both compliments, so I'll gladly accept them.
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