The first time I tested this cake, I was very skeptical about using olive oil in a sweet recipe. It's actually not something that I am familiar with. Then I licked the spatula... hmmm interesting. It started smelling really good while baking, and I was very excited to taste it. I cut myself a nice piece, I had a small bite, and I fell in love! I discovered that baking with olive oil brings out its wonderful fruitiness. This is my simple olive oil lemon cake recipe. Its sweetness is balanced by the tartness of lemon, it's fluffy, moist, fruity, light, and delicious. I like to drizzle it with a lemon glaze, but you can serve it as is.
Preheat the oven to 190°C. Grease a 22 x 8 cm bundt cake pan with olive oil.
Place the eggs, sugar, and lemon zest in the bowl of a stand mixer. Using the whisk attachment, beat on medium speed until pale and foamy, for about 5 minutes.
Drizzle in the olive oil in 4 batches while the mixer is on. Add the milk, lemon juice, and vanilla extract. Beat on medium speed for 3 minutes.
Whisk together the sifted flour, salt, and baking powder. With the machine running, add the dry ingredients in 3 batches. Beat until just combined. Do not over mix.
Pour the batter into the prepared cake pan. Tap the pan a couple of times on the counter. Bake in the preheated oven for 50-55 Minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for 10 minutes in the pan, before you flip it onto a cooling rack to cool completely.
To prepare the icing, whisk together the powdered sugar and lemon juice as needed until the mixture is smooth.
Drizzle the creamy icing on the cooled cake. Garnish with candied lemon slices and Spring wildflowers. Enjoy!
Serving Size serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.