Classic Olive Oil Cake - Lemon Delight
By Michelle Quimby
Add some zest to summer and enjoy a scrumptious lemon olive oil cake. It is quick and easy to make and most importantly tastes delicious. The cake has incredible lemon flavor and is not overly sweet. Olive oil cakes are ridiculously moist without being too heavy or dense. In fact, you will see the moistness seeping from the cake (not literally of course), but it does not taste oily at all. Of course, since olive oil is the main ingredient it is important to use good quality extra virgin olive oil – EVOO. With that being said, even after a week the cake tastes as good as it did the first day and believe it or not is even more moist. The lemon olive oil cake is the perfect cake to serve at a fancy dinner party or a family picnic. It’s simply delightful and everyone will ask for seconds!
What you will need:
Nashville Olive Oil Classic Olive Oil Cake Mix
1 1/3 cups Lemon Infused EVOO
3 large eggs
1 1/4 cups milk
9- or 10-inch springform pan
Wax or Parchment paper
Preheat oven to 350 degrees. Grease pan, line bottom with parchment or wax paper.
In large bowl, whisk eggs, milk, and olive oil together. Pour dry mix ingredients into liquid ingredients and blend with fork or whisk until all dry ingredients are incorporated. Pour batter into pan and bake for 55-60 minutes or until toothpick inserted into center comes out clean.
Cool in pan for 30 minutes, separate edges with knife, release edge of pan, turn on cooling rack, remove pan bottom then turn top up on cooling rack and cool for 2 hours.
Enjoy with fresh fruit, real whipped cream, or ice cream.
Optional: When cooled, dust with powdered sugar or top with glaze for decoration.
TIP: For extra lemon flavor add 1 T lemon zest
TIP: Try the Chocolate Olive Oil Cake with Blood Orange Infused EVOO