Lemon Olive Oil Cake
I prefer the simplicity of a Bundt cake over a layer cake any day. The lemon and olive oil are perfectly balanced, and the cake is moist and delicious.
Lemon Olive Oil Cake
Ingredients
FOR THE CAKE:
- 2 ½ cups all-purpose flour, plus more for greasing
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 4 ounces European or European-style butter, softened, plus more for greasing
- ¼ cup floral extra-virgin olive oil
- 1 ¾ cfloral extra-virgin olive oilups sugar
- Zest of 1 lemon
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ¼ cup freshly squeezed lemon juice
FOR THE GLAZE:
- 1 ½ cups confectioners sugar, sifted
- 4 tablespoons unsalted butter, melted
- 2 tablespoon limoncello, room temperature
- 2 tablespoons whole milk
Instructions
- MAKE THE CAKE Preheat the oven to 350 degrees and grease a Bundt pan with butter and flour. (Non-stick spray will not cut it!)
- In a medium sized bowl, whisk the flour, baking powder, baking soda and salt until well combined.
- In a stand mixer fitted with the paddle attachment, cream the butter, olive oil, sugar and lemon zest until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, allowing each to incorporate before adding the next.
- Add the vanilla extract and mix to incorporate.
- In a 1-cup liquid measuring cup, combine the buttermilk and lemon juice.
- With the mixer on low, add half the dry ingredients to the butter mixture and mix until streaky.
- Drizzle in the buttermilk mixture and mix on low until it is almost completely combined.
- Add the remaining dry ingredients and mix on low until well combined; do not overmix.
- Spoon the batter into the prepared Bundt pan and smooth the top with a small offset spatula.
- Bake until golden brown, and a cake tester comes out clean, for 45 to 50 minutes.
- Cool in the pan for 20 minutes before flipping onto a cooling rack; cool completely.
- MAKE THE GLAZE In a medium-sized bowl, stir the sugar, butter, limoncello and milk to create a smooth glaze.
- Spoon the glaze over the top of the cake, immediately, allowing it to drip down the sides. Allow the glaze to set before serving.
