Ingredients
Units
Scale
- 2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 cups olive oil
- 1 1/2 cups sugar
- 1/4 cup pecans - crushed
- 1 cup whole milk
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 egg
- 2 egg whites - whipped to soft peaks
- 1/4 cup rum
Instructions
- Preheat Oven 350 degrees F.
- Gently butter a 9 ½ inch spring foam pan.
- In a large bowl whisk together the flour, sugar, salt, crushed pecans, baking powder and baking soda.
- In a separate bowl whisk the olive oil, milk, egg, lemon juice and rum.
- Beat the egg whites to soft peaks.
- Add the wet ingredients to the dry ingredients stir until just combined.
- Fold in the egg whites to the batter.
- Place the batter into the prepared pan.
- Bake 45 – 50 minutes or until the toothpick test comes out clean.
- Transfer the cake to a rack and let cool for about 30 minutes.
- Remove cake from the spring foam pan and let cool completely on a rack for approximately 2 hours.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: dessert
- Cuisine: Italian
