Lemon Olive Oil Cake

This cake is really nice because of it's light flavor and texture.  Make sure to use fresh lemons and splurge a little on the olive oil.  When I made this I used a kalamata olive oil to really heighten the olive flavor.

Lemon Olive Oil Cake
Makes 1 Cake

For the Cake:
1 3/4 C Flour
1 1/2 C Sugar
2 1/2 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
2 Lemons, Juice and Zested
1/2 C Milk
3/4 C Olive Oil (don't be cheap, get a good one!)
2 t Vanilla
4 Eggs

For the Glaze:
1/2 C Powdered Sugar
1/2 C Fresh Lemon Juice

 

Preheat the oven to 325 degrees.  Grease a 9 inch cake pan and coat it with flour, tapping the remaining flour out of the pan.

Combine all of the cake ingredients in a bowl and beat it for about 1 minute or until well combined.

Bake for about 45 minutes or until a toothpick comes out clean.  Feel free to use other sized or shaped pans, but the time will be different based on the deepness of the batter.

While the cake is baking, mix the powdered sugar and lemon juice in a small bowl.

When the cake is finished baking, let it begin to cool in the pan.  Drizzle the cake with 1/2 of the lemon juice mixture.  Let it cool at least 15 minutes and remove it from the pan by flipping it upside down onto a plate or a cooling rack. Spoon the remaining lemon juice mixture on top.  Serve it as is or with vanilla or lavender infused whipped cream.