A good quality olive oil is a pantry staple, and new research suggests that this versatile and nutritious cooking oil may also help decrease your risk of dementia-related death.
A new study published in May by the Harvard T.H. Chan School of Public Health found that regardless of genetic predisposition and overall diet quality, participants who consumed at least 7 grams of olive oil (about half a tablespoon) per day had a 28% lower risk of dementia-related death compared to participants who never or rarely consumed olive oil. The study followed the diet of 92,383 Americans over 28 years and is described by co-author Anne-Julie Tessier as “particularly robust”.
But the pros of olive oil go beyond its health benefits―its wonderfully rich, complex flavor makes for a flavorful Lemon Olive Oil Cake! Adapted from a recipe in the New York Times, this simple, quick-to-prepare dessert has bright and zesty flavors, a perfect combo for autumn.
Movement Living tip―choose a quality extra virgin olive oil for this recipe. It’s worth the extra splurge! Whether drizzled over salads, used for sautéing, or baked into fruity desserts, a high-quality extra virgin olive oil is truly a staple for any home cook’s repertoire.
The Perfect Lemon Olive Oil Cake
Time: 50 mins (including baking)
Cake Batter
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2 cups all-purpose flour, plus a little extra for dusting the pan
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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1½ cups granulated sugar
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3 large eggs, room temp
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1 large lemon, zest and juice
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1 cup extra virgin olive oil
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1¼ cup whole milk, room temperature
Topping
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2 cups heavy whipping cream
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2 teaspoons powdered sugar
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1 teaspoon vanilla extract
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Fresh berries or fruit for garnish
Directions
Step 1. Preheat oven to 350°F. Spray or butter a 9-inch springform pan.
Step 2. In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
Step 3. In a large bowl, combine the sugar and lemon zest. Use your hands to rub the zest into the sugar to release the oils.
Step 4. Add the olive oil to the large bowl and use an electric mixer or a whisk to mix until light and creamy (about 3 minutes).
Step 5. To the large bowl, add the eggs, one at a time, followed by the lemon juice.
Step 6. Alternate adding the dry ingredients from your medium bowl and milk into your large bowl. Start and finish with the dry ingredients. Mix until just combined and batter is smooth.
Step 7. Spoon the cake batter into your prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
Step 8. Allow cake to cool slightly before running a knife around the edge of the pan and releasing the cake to cool fully.
Step 9. Time for the topping! In a bowl, stir your cream, sugar, and vanilla together. Whip until medium peaks form. Spoon on top of your cake and add any seasonal fresh berries or citrus fruit on top.
Enjoy this delicious, fruity dessert, and bookmark this recipe for later!
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