Sweet
These Zesty Lemon Olive Oil Cake Bars are a delightful fusion of tangy citrus and rich, moist cake, all thanks to the generous use of extra virgin olive oil. Not only does the olive oil impart a lush, tender texture, but it also adds a nuanced flavor that pairs beautifully with fresh lemon. This heart-healthy dessert is perfect for satisfying your sweet tooth without gluten or dairy.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- 3 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
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Step 1Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
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Step 2In a large bowl, whisk together the almond flour, coconut flour, granulated sugar, baking powder, and salt.
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Step 3In a separate bowl, combine the extra virgin olive oil, eggs, fresh lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
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Step 4Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
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Step 5Pour the batter into the prepared pan, smoothing the top with a spatula.
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Step 6Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
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Step 7Allow the cake bars to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Step 8Once cooled, dust with powdered sugar if desired, and cut into squares to serve.
Tips & Serving Suggestions
- For an extra lemony punch, consider adding a lemon glaze on top by combining lemon juice and powdered sugar.
- Serve with a side of fresh berries for added color and flavor.
- Store leftovers in an airtight container at room temperature for up to three days to maintain moisture.