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Nutrition Facts
Serving Size 107 g
(Approx. 8 Servings)
Amount Per Serving
Calories 350 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 190 mg 8%
Total Carbohydrate 47 g 16%
Dietary Fiber 1 g 4%
Sugars 25 g
Protein 5 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Oil and Vinegar Cake

Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
8  People


Recipe makes 8 Servings

1 non-stick cooking spray
1 1/2 cup(s) all purpose flour
1 cup(s) sugar
1/2 Tsp baking soda
1/2 Tsp baking powder
1/4 Tsp kosher salt
2 large eggs
3/4 cup(s) H-E-B Select Ingredients 2% Milk
1/2 cup(s) extra virgin olive oil
2 Tsp lemon, zested
2 Tbsp Ottavio Vinegar Platinum Label
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Preheat oven to 325°F.
Spray non-stick cooking spray on metal loaf pan.
Whisk flour, sugar, baking soda, baking powder and salt in a large bowl.
Whisk eggs, milk, olive oil and lemon zest in a medium bowl.
Gradually combine wet into the dry ingredients.
Transfer to the loaf pan.
Bake cake about 1 hour until toothpick comes out clean.
Cool cake in pan for a few minutes, then on a rack top side up.
For reduction, reduce 4 tablespoons of vinegar in a non reactive pan until about 2 tablespoons of liquid remains.
Drizzle with cooled reduction.



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