Best 5 Lemon Olive Oil Recipe By Tasty Recipes
Lemon and olive oil is a classic flavor combination that can be used in a variety of dishes. This zesty and refreshing combination is perfect for summer meals, but it can be enjoyed all year round. Whether you're looking for a simple salad dressing or a flavorful marinade, this recipe is sure to please. With just a few simple ingredients, you can create a delicious and healthy meal that the whole family will love.
Here are our top 5 tried and tested recipes!
LEMON OLIVE OIL CAKE
Steps:
- Preheat the oven to 350F (180C) degrees.
- Grease and flour the bottom and sides of a 9-inch round (23 cm) cake pan. Ensure the cake has sides that are at least 2 inches (5 cm) high. I typically use a springform pan.*
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a separate large bowl beat the eggs, sugar and lemon zest for about 5 minutes. It should look white in color and be about triple in volume when you're done.
- With the mixer on low speed beat in the oil, vanilla extract and lemon juice.
- Mix in about 1/2 of the flour mixture, followed by about 1/2 of the milk. Repeat the process until everything is mixed in.
- Pour the batter into the prepared pan.
- Bake in the preheated oven on the middle rack for 45-50 minutes, or until an inserted toothpick comes out clean.
- Gently trace around the edges of the cake with a thin, sharp knife. Let the cake cool in the pan for at least 20 minutes. If using a regular cake tin, gently invert the pan and let the cake cool on a wire rack. If using a springform pan, unclamp the outer ring of the pan.
- When the cake is fully cooled, optionally sift 1/2 teaspoon of powdered sugar on top of the cake and/or top with whipped cream and berries.
Nutrition Facts : Calories 325 kcal, Carbohydrate 43 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 122 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
LEMON-INFUSED OLIVE OIL
See how easy it is to make your own lemon-infused olive oil at home with this simple recipe using just olive oil and fresh lemons.
Provided by Molly Watson
Categories Condiment Ingredient
Time 15m
Yield 16
Number Of Ingredients 2
Steps:
- Store the oil in the refrigerator. Use in your favorite recipes and enjoy.
Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 0 g
SUSAN LOOMIS'S LEMON OLIVE OIL
I was introduced to this fragrant oil by my friend and fellow cookbook author Susan Hermann Loomis, who runs a cooking school called On Rue Tatin in her wonderful home in Normandy. I went to visit her one summer evening, and she served roasted peppers doused with this oil and garnished with fresh thyme leaves as part of a first course. The lemon oil goes beautifully with vegetables or fish, and is lovely on a salad or drizzled over bread.
Provided by Martha Rose Shulman
Categories condiments
Time 15m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
- Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 1 milligram, Sugar 0 grams
LEMON OLIVE OIL RECIPE BY TASTY
Here's what you need: lemons, olive oil
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 2
Steps:
- Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
- Add the peels to a medium pot filled with the olive oil and stir.
- Let simmer over very low heat for 15-20 minutes.
- Strain out the peels.
- Transfer the infused oil to a bottle or other resealable container.
- The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
LEMON OLIVE OIL CAKE
Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- For the best flavor, use high-quality olive oil and fresh lemons. - If you don't have a zester, you can use a microplane or a fine grater to remove the zest from the lemons. - To make sure the lemon and olive oil dressing is well emulsified, whisk it vigorously or use a blender. - Taste the dressing before adding more lemon juice or salt, as the flavors will intensify as it sits. - Use the dressing to drizzle over salads, roasted vegetables, grilled fish or chicken, or as a marinade for meats. - Store the dressing in an airtight container in the refrigerator for up to 5 days.Conclusion:
Lemon olive oil dressing is a versatile and flavorful condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With its bright citrus flavor and rich olive oil base, this dressing is sure to elevate any dish you add it to. So next time you are looking for a delicious and healthy way to dress up your food, give lemon olive oil dressing a try. Your taste buds will thank you!
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