Combine the sweet and tangy flavors of lemon with bold olive oil to create a smooth concoction: Lemon Olive Oil Cake.
After a weekend in Gainesville relying on restaurant food, I was ready to get back into the kitchen and make something sweet and delicious. I was scrolling through my Epicurious app when I came across a Lemon Olive-Oil cake that looked divine. I’ve made one before on my own, but this recipe looked delicious, the reviews were unanimous, and my mouth was watering. I got up and got to baking.
I adapted this recipe from Epicurious to make it easier and more conducive to what I already had on hand. Something you’ll need for this recipe that is a little more out of the ordinary is a nonstick spring form pan. Additionally, the recipe calls for two mixers. I used a KitchenAid stand mixer and a hand held electric mixer.
The moist, sweetness of this cake mixed with the satisfying flavor of the lemon is to die for. The crust forms into a perfectly almost crunchy texture in addition to the crispiness that forms atop the cake from the drizzled sugar. Olive oil may seem like a strange ingredient for a sweet cake, but trust me. You’ll want to eat the whole thing at once.
Original recipe adapted from Epicurious.