Lemon Olive Oil Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
This recipe calls for olive oil instead of butter and while it might sound like an odd ingredient for a cake, once you make it, you’ll want to make it again and again. The cake ends up moist, slightly dense, and topped with a lemon glaze, well, how good does that sound. You can also make it with grapefruit, lime or orange. Citrus fruit works perfectly with the olive oil.
  • 1¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup sugar
  • zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1¼ cups extra-virgin olive oil
  • Lemon Glaze
  • 1 cup icing sugar
  • 3 to 4 tablespoons fresh lemon juice
  1. Preheat oven to 350f. Grease and flour a 9-inch pan lined with parchment paper.
  2. Measure out the flour, salt and baking powder into a bowl and mix with a fork. In a large mixing bowl combine sugar and lemon zest. Mix well then add olive oil. Using a hand mixer beat on low until combined. Then add eggs one at a time. Add vanilla and then add flour. Mix until combined.
  3. Pour batter into prepared pan and bake 45 minutes or until the top springs back when touched. Cool cake in pan 10 minutes before removing.
  4. To make the glaze, combine sugar and lemon juice. You’ll want it to be thick but pourable. Add more lemon juice to thin it out.
  5. Place cake on a wire rack to cool completely before pouring glaze over.
The Culinary Chase’s Note: Olive oil will have a lighter taste than extra-virgin olive oil. If you want a fruitier olive-oil flavor go with extra-virgin but either way will be lovely. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/05/lemon-olive-oil-cake/