Delicate Lemon Olive Oil Cake


I have enjoyed baking with Lucini for quite awhile. Oatmeal cookies with cranberries and pomegranates, chocolate almond biscotti, focaccia bread with garlic soaked in Lucini’s Savory Fig Balsamico, pizza dough and even brownies can get a healthy jolt of good for you oils. Using Lucini Olive oil in baking is great for my vegan and vegetarian friends and a necessity when my young nephew became lactose intolerant. I know it seems like I can’t get enough of the Delicate Lemon Extra Virgin Olive Oil and the truth is I can’t. I had to bring a cake to an event and I got busy with my Lucini and created this masterpiece of a simple show stopping dessert.

¾ Cup Lemon Zest
3 eggs
2-¼ cups sugar
2 cups Lucini Delicate Lemon Extra Virgin Olive Oil
1 cup Lemon Juice
2 ½ cups flout
½ Teaspoon Baking powder
½ teaspoon baking soda
½ teaspoon salt

Generously spray a bunt pan with bakers joy. Set rack in the middle of the oven and pre heat to 350. Whisk the eggs and the zest in a large mixing bowl. Whisk in 1 cup of the sugar and whisk for 1 minute then add the olive oil and the lemon juice and whisk for another minute. I another bowl whisk together the remaining sugar and the rest of the dry ingredients. Whisk the dry ingredients with the egg mixture in three batches, whisking each one until smooth before adding the next. Pour into bunt pan. Bake for 50- 60 minutes. Cool for 5 minutes and then carefully remove and cool completely on the racks. You can sprinkle with powder sugar or mix ½ cup powder sugar with 4 tablespoons lemon juice and drizzle over the cake.

Gwen Kenneally


One response to “Delicate Lemon Olive Oil Cake

  1. lailablogs

    sounds delicious .. i never tried making olive oil cakes be4 … might give it a try … Laila ..

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