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!