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This basic olive oil cake recipe is one you'll want in your arsenal for future desserts. Our Vanilla Maple Olive Oil makes this cake moist, and whipping the eggs until froth keeps this cake airy instead of dense and bread like. Topped with a lemony glaze, this cake is hassle free!
1 ½ cups All Purpose Flour
1 ½ tsp Baking Powder
½ tsp Vanilla Bean Sea Salt
3 Large Eggs
¾ cup White Sugar
1 tsp Lemon Zest
½ cup Vanilla Maple Infused Olive Oil
½ cup Milk
2 cups plus 2 Tbsp Powdered Sugar
2 tsps Lemon Zest
3 Tbsp Lemon Juice
2 Tbsp Meyer Lemon Balsamic Vinegar
Optional: Fresh Fruit and Flowers, for decorating
In a medium bowl sift the flour and baking powder. Add the sea salt and mix to combine. Set aside.
Preheat the oven to 350F and place your oven rack in the middle of the oven. Prepare an 8” cake pan by greasing with olive oil, dusting with flour, and fitting with parchment paper.
In a large bowl or with a stand mixer whip eggs on medium until foamy, about 1 minute. Add the sugar and lemon zest, increase the speed to high and whip until mixture is fluffy and pale yellow, about 3 minutes.
Reduce the mixer to low and slowly drizzle in the olive oil and milk.
Add half the flour mixture and mix on low speed, scraping down the sides. Add the rest of the flour repeating the same process, careful not to overmix your batter.
Transfer the batter to your prepared cake pan. Bake until the cake is golden brown and a toothpick comes out clean, about 35-45 minutes.
Let the cake cool about 15 minutes before removing from the pan onto a wire rack to cool completely, about 1-2 hours.
In a bowl whisk together the ingredients for the icing. Drizzle on top of the cake and decorate with fresh fruit if desired.
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