Description

This Lemon Olive Oil Cake is not just a dessert, it’s a flavor-packed treat perfect for any occasion. With its refreshing lemon zest and smooth texture, it’s a simple yet elegant dessert that’s sure to impress. Ideal for gatherings or a comforting home bake, you’ll love how easy it is to prepare and the burst of flavor it brings!

Ingredients

Scale

2 1/2 cups all purpose flour
1 cup fine yellow cornmeal
1 1/2 tsp baking powder
1 tsp kosher salt
2 1/4 cup granulated sugar or cane sugar
1 lb meyer lemons, zested and juiced
6 large eggs room temperature
1 tsp pure vanilla extract
1 1/4 cup extra virgin olive oil
1/4 cup meyer lemon juice
1/4 cup granulated sugar or cane sugar
1 cup powdered sugar sifted
2 tbsp heavy whipping cream
up to 3 tablespoons
1 tsp pure vanilla extract

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Instructions

Preheat the oven to 350 degrees. Grease a 12 cup Bundt pan with butter and a little flour.
In a small bowl, combine the flour, cornmeal, baking powder, and salt. Set aside.
In a large bowl, whisk together the sugar and lemon zest. Add eggs one at a time, fully incorporating each before adding the next. Continue whisking until the mixture thickens and lightens in color.
Add the vanilla extract to the mixture, whisking to combine. Slowly drizzle in the olive oil while still whisking.
Alternate adding the dry ingredients and lemon juice to the mixture until a smooth batter forms. Pour the batter into the prepared pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before inverting onto a wire cooling rack.

Notes

Make sure to measure your lemon juice accurately for the best flavor.
Allow the cake to cool completely before glazing for optimal results.
Any leftover lemon juice can be used to make a glaze for the cake.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg