Mediterranean Lemon Cake

The Jewish people have come home to Israel from all over the world. And we’ve brought with us recipes like this Mediterranean Lemon Cake, rich with the history of the lands from which we emigrated.

Moroccan Jewish Immigrants arriving in Israel – 1954

In the case of the Mediterranean countries like Morocco, these recipes have been very easily adaptable because the raw ingredients are native to Israel as well.

We love Moroccan food and two of our favorite flavors are olive oil (of course) and lemons. I’m always looking for ways to put them together.

While lemons are a common ingredient in baking you wouldn’t expect olive oil to make an appearance. But contrary to what you might think, cakes made with Galilee Green olive oil have a rich, dense texture and a unique fruity flavor particular to our special blend.

Try this delicious Moroccan Lemon Cake and you’ll choose Galilee Green olive oil for your baking more often.

Mediterranean (Moroccan) Lemon Cake

Ingredients:

Try Galilee Green Orange Carrot Cake too!

• 4 large room-temperature eggs
• 1 1/2 cups sugar
• 1/2 cup Galilee Green Olive Oil
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup of milk or orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest (zest from 1 or 2 lemons)
• 1 teaspoon vanilla

Directions:

1. Preheat the oven to 350 F. Grease and flour a small bunt or tube pan.
2. In a large bowl beat together the eggs and sugar until thick. Gradually beat in the oil until smooth.
3. Stir in the flour, baking powder and salt and then the milk or juice. Beat just until smooth. Then mix in lemon juice, lemon zest and vanilla.
4. Pour the batter into the pan. Bake for about 40 minutes or until cakes tests done.
5. Allow to cool in the pan on a rack then loosen the sides and turn onto a serving plate.
6. Serve plain or dust with powdered sugar.