Lemon Olive Oil Cake
Olive oil cakes are known for their tender crumb and the way they stay fresh, often even better the next day. This version starts with our Miller’s Choice Unbleached Flour for a soft, delicate texture, then leans into tradition with a buttery base from our Sweet Cream Butter Olive Oil.
Bright citrus from Sicilian Lemon Olive Oil and Meyer Lemon Balsamic Vinegar gives it that familiar lemon loaf flavor, simple, fragrant, and full of spring. Finish it with a light lemon glaze or keep it simple with a dusting of powdered sugar.
Lemon Olive Oil Cake
Ingredients
- 1 ½ cups Miller's Choice Unbleached Flour
- 1 ½ teaspoons baking powder
- 1 tablespoon Old Mill Vanilla Bean Sugar
- ½ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup Old Mill Sweet Cream Butter Olive Oil
- ¼ cup Old Mill Sicilian Lemon Olive Oil
- 1 tablespoon Meyer Lemon Balsamic Vinegar
- ½ cup milk
For the glaze
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons Meyer Lemon Balsamic Vinegar
- 1 – 2 teaspoons of water so it gently pours
Instructions
- Preheat your oven to 350 degrees. Prepare an 8 to 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, Vanilla Bean Sugar, and salt. Set aside.
- In a separate bowl or stand mixer, whip the eggs until foamy, about 1 minute. Add the sugar and continue to whip until light in color, about 3 minutes.
- Reduce the mixer to low and drizzle in the olive oils and milk. Slowly mix in the flour mixture, scraping down the sides as needed. Mix just until all the flour is incorporated. Do not overmix.
- Transfer the batter to your prepared cake pan and place it in the center of the preheated oven. Bake for 35-45 minutes. Test for doneness. The center should spring back when touched.
- Let the cake cool about 10 minutes in the pan, then turn it out, remove any parchment paper if used, and let it rest on a wire rack until completely cooled.
- In a small bowl or measuring cup, whisk together the powdered sugar, lemon juice, and lemon balsamic vinegar. Thin to the consistency you prefer with a little water. Drizzle over the top and serve. Any reserved glaze can be drizzled over the slices as you serve.