I keep a running list of recipes from others that I want to make, ideas for my own creations I want to make, and a list for pretty much everything else in my life. I thrive on lists. The only thing more satisfying than having a perfectly organized list, is crossing something off of said list. Well, my friends, today I did just that, and it was a GOOD ONE.
My mom used to make a decadent Lemon Olive Oil Pound Cake when I was growing up. I looked forward to it on every occasion, because it was perfectly moist, tangy, and light; meaning my stomach didn’t feel like I had just consumed a BRICK. One day I asked my mom for the recipe, fully knowing that it wasn’t “healthy”, but surprised at just HOW unhealthy it really was. Her version contains canola oil in addition to olive oil, butter, white sugar, and white flour. Talk about a spike in the blood sugar levels and a SUGAR CRASH to go along with it.
So this weekend I was on a mission to see if I could substitute some of these ingredients with healthier ones, and achieve the same flavor palate. After 5 rounds of testing, I am pleased to report that I have succeeded! So let’s do it, shall we?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
This was delicious. Flavorful and moist. It was hard to not get a second slice. However, this tastes more like a banana cake than lemon. I used two bananas like the recipe said. I was hoping the lemon flavor would pop more. Any suggestions? Smaller bananas? As lemon extract? Lemon juice. The recipe only called for lemon zest. Any advice is much appreciated!
Hi Annamaria! If you want more of a lemon flavor, you can add a few drops of lemon extract or add more lemon zest!
If I use a 7inch spring foam pan, then will the ratio of the ingredients remain the same?
Hmmmm, I’m not exactly sure, since that’s smaller than what I would use!
This looks amazing. Curious about what to sub for bananas?
Hi! This recipe needs the banana so it comes out like a Bundt cake! But if you don’t mind a flatter cake, then sub for about 1/2 cup apple sauce. But haven’t tested the exact measurement!
Can confirm that almond flour in the same ratio is a major fail….. still delicious, but got a bit burnt on the outside, almost overly moist on the inside, and fell apart coming out of the pan. However, it will be eaten with an icing dipping sauce because it seriously so tasty.
I don’t have a Bundt pan. Can I use some sort of other pan and if so any idea on how long to bake it for?
I noticed that the recipe called for lemon zest but it was omitted from the instructions. I went ahead and added it to the wet mixture. BTW, this was amazing! loved it! Am going to try making it with an almond extract next time. Also could not find my bundt pan but had a mini bundt pan so made them smaller and it yielded 6 and baked it for 25 minutes.
Would it be possible to use almond, coconut, or oat flour for this?
I’d do oat flour in the same ratio!