Olive Oil Cake with Lemon Icing
Classic Olive Oil Cake With Lemon Icing
Rated 4.5 stars by 4 users
Author:
Olivelle
Servings
8
Prep Time
10 minutes
Cook Time
40 minutes
This olive oil cake is the perfect go-to dessert! Made with Vanilla Maple Olive Oil for moisture and whipped eggs for a light, airy texture, it’s topped with a tangy lemon glaze for the perfect finish. Simple, delicious, and hassle-free!
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Ingredients
For the Cake
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1 ½ cups All Purpose Flour
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1 ½ tsp Baking Powder
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½ tsp Vanilla Bean Infused Sea Salt
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3 Large Eggs
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¾ cup White Sugar
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1 tsp Lemon Zest
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½ cup Vanilla Maple Infused Olive Oil
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½ cup Milk
For the Lemon Icing
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2 cups plus 2 Tbsp Powdered Sugar
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2 tsps Lemon Zest
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3 Tbsp Lemon Juice
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2 Tbsp Meyer Lemon White Barrel Aged Balsamic
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Optional: Fresh Fruit and Flowers, for decorating
Directions
In a medium bowl sift the flour and baking powder. Add the Vanilla Bean Infused 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 and 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 Vanilla Maple Infused 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 lemon icing. Drizzle on top of the cake and decorate with fresh fruit if desired.
3 comments
Andrea
Can I substitute the Vanilla Maple oil with Olivelle’s Sicilian Lemon olive oil along with a splash of vanilla?
Can I substitute the Vanilla Maple oil with Olivelle’s Sicilian Lemon olive oil along with a splash of vanilla?
Olivelle
Hi Tammy,
The “icing” on this cake is really a lemon glaze so its going to have a lower liquid to dry ratio to create the right consistency.
Hi Tammy,
The “icing” on this cake is really a lemon glaze so its going to have a lower liquid to dry ratio to create the right consistency.
Tammy
It seams like there is not enough liquid ingredients to make icing. Am I missing something?
It seams like there is not enough liquid ingredients to make icing. Am I missing something?