CLASSIC OLIVE OIL CAKE WITH LEMON ICING

Vanilla Maple Infused Olive Oil

Servings: 8 • Prep Time: 10 mins • Cook Time: 40 mins

Cake:

1½ cups All-Purpose Flour

1½ tsp Baking Powder

½ tsp Vanilla Bean Sea Salt

3 Large Eggs

¾ cup White Sugar

1 tsp Lemon Zest

½ cup Vanilla Maple Infused Olive Oil

½ cup Milk

Lemon Icing:

2 cups plus 2 Tbsp Powdered Sugar

2 tsp Lemon Zest

3 Tbsp Lemon Juice

2 Tbsp Meyer Lemon White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml

Optional: Fresh Fruit and Flowers, for decorating

Directions:

1. In a medium bowl, sift together the flour and baking powder. Add Vanilla Bean Sea Salt and mix to combine. Set aside.

2. Preheat oven to 350°F with the rack in the middle position. Grease an 8" cake pan with olive oil, dust with flour, and line with parchment paper.

3. In a large bowl or stand mixer, whip eggs on medium until foamy, about 1 minute. Add sugar and lemon zest, increase to high speed, and whip until fluffy and pale yellow, about 3 minutes.

4. Reduce mixer to low and slowly drizzle in the Vanilla Maple Infused Olive Oil and milk.

5. Add half the flour mixture and mix on low, scraping down the sides. Add the remaining flour and mix until just combined — do not overmix.

6. Transfer batter to the prepared pan. Bake until golden brown and a toothpick comes out clean, about 35-45 minutes.

7. Let the cake cool for 15 minutes before removing from the pan onto a wire rack. Cool completely, about 1-2 hours.

8. Whisk together all icing ingredients. Drizzle over the cooled cake and decorate with fresh fruit and flowers if desired. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.