Lemon Olive Oil Cake
We love lemons in our house … they are just wonderfully yellow and even though they are very sour and tart, they seem to brighten everything! Our Eureka Lemon fused olive oil is perfect for this cake, but to give you options, our Blood Orange fused olive oil or a fruity extra virgin olive oil would be great substitutes. Here’s a fairly easy recipe with exceptional lemon flavor because of the multiple sources of the lemon flavor. I choose to use Lemoncello as the liqueur, but the Cointreau is great as well. I say this is relatively easy, because there just isn’t much to fuss over and we’ve made it in a loaf pan to keep it simple; the aroma is a great indicator of when you must check to see if the cake is finished. Your labor should reward you with a moist but firm crumb cake – excellent with tea, coffee, brunch or snack!
- 1 tablespoon unsalted butter, for the pan
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt
- 3 extra large eggs
- 1 1/4 cups sugar
- 1 cup Cultivated Tree Eureka Lemon Fused Olive Oil
- 1/2 cup whole milk
- 2 tablespoons Brandy
- 2 tablespoons Lemoncello or Cointreau liqueur
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- Preheat the oven to 325°.
- Butter a 9x5-inch loaf pan. (For easy cake removal, you can line the bottom of the pan with parchment paper.)
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, whisk together the eggs and 1 cup of the sugar. Next add by whisking in the olive oil, milk, brandy, lemon or orange liqueur, both zests, and ¼ cup of the fresh orange juice.
- Now, add the dry ingredients and whisk to combine.
- The batter will be quite wet. It’s okay!
- Pour the batter into the buttered loaf pan and bake for 50-65 minutes, until a cake tester comes out clean.
- We suggest checking it early when you smell the wonderful aroma! Remove the cake from the oven and let it cool enough to handle the pan – then flip the cake out and allow it to cool thoroughly.
- While waiting, combine the remaining ¼ cup sugar with the ¼ cup fresh orange juice.
- Brush the glaze over the top of the cake with a pastry brush.
- Enjoy at ‘Tea Time’ or as dessert; goes well with vanilla ice cream and fresh blueberries.