Lemon Olive Oil Cake - KOTA Territory News

Lemon Olive Oil Cake


3 large eggs
2 c sugar
1 1/4 c extra virgin olive oil
1 1/4 c buttermilk
2 large lemons
4 TB lemon juice
2 TB lemon zest, freshly grated
2 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


2 c powdered sugar (confectioners)
4 TB lemon juice
1 TB lemon zest

Preheat oven to 350 degrees.

Oil a tube or bundt pan with olive oil. Wash lemons.

Grate 2 1/2 lemons to produce 2 tablespoons zest for the cake and 1 tablespoon zest for the glaze.

Squeeze the 2 1/3 lemons for 4 tablespoons juice for the cake and glaze. Set aside the remaining lemon for garnish.

Combine 2 tablespoons lemon zest with the sugar in a food processor and pulse to infuse the lemon into the sugar. Add the olive oil and pulse until combined.

Add the eggs, buttermilk and lemon juice and pulse to combine.

Add the leavening agents, then the flour in batches, pulsing until just combined (do not overmix).

Pour batter into the prepared pan. Place on a baking sheet if you are using a two piece tube pan.

Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Let cake cool then invert on cooling rack or plate.

For the glaze, mix all ingredients until thoroughly combined and thick, then drizzle over the cake. Serve with sliced lemon.

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