Lemon Olive Oil Cake
Yield: 6-10 Servings
1 1/4 Cups Plus 2 Tablespoons Lemon Infused Extra Virgin Olive Oil
2 Tablespoons Ginger Sugar
1 Cup Organic Cane Sugar, Divided
2 Cups All Purpose Flour
⅓ Cup Almond Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Bean Sea Salt
1/4 Teaspoon Ground White Peppercorns
1 Tablespoon Finely Grated Lemon Zest
3 large eggs
1 Teaspoon Almond Extract
1 Teaspoons Vanilla Extract
1/2 Cup Ground Almonds
Our Lemon Olive Oil Cake is a new favorite around MorningStar. We love it not just because it is off-the-charts, stand-alone delicious, but also because it pairs well with so many other things. The first time we made it, we filled it with our Cranberry Apricot Sauce. Sometimes we top it with a fresh berry compote. Other times we serve it with homemade vanilla ice cream and drizzle a little warm Lavender Blueberry Jam on top. No matter how (or when) you serve it, your guests will beg for seconds!
Traditionally, olive oil cakes are baked in a spring form pan. But sometimes we like to use a Bundt pan, because it allows a lite, almost crunchy crust to form on the exterior of the cake. And PS: we suggest you make the cake a day or two before serving it, because it becomes richer and more flavorful over the course of a few days.
Note to Chef: We often make our own lemon-infused olive oil to have on hand for use in a variety of recipes. We use it in this Lemon Olive Oil Cake, and believe it creates a depth of flavor that you can’t get from plain olive oil. If you use plain olive oil, you will need to add 3 tablespoons of fresh lemon juice to the batter.
Preheat oven to 350 degrees. Prepare Bundt pan by spraying the inside with olive oil. Generously sprinkle pan with ginger sugar; tilt to coat in an even layer and tap out excess.
Place flours, baking powder, baking soda, salt and pepper in a medium bowl and whisk together to remove any lumps.
Combine eggs, lemon zest, and 1 cup sugar in the bowl of an electric mixer equipped with whisk attachment. Beat on high speed until mixture is very light, thick and pale, 3-5 minutes, depending on mixer. With mixer still on high speed, add extracts and gradually stream in 1 ¼ cup oil and beat until mixture becomes smooth and thick. Reduce mixer speed to low and add dry ingredients, 1/3 at a time.
Remove whisk attachment and fold ground almonds into the batter. Spoon batter into pan.
Place cake on center rack of preheated oven and bake for 50-60 minutes until cake is golden brown and a tester inserted into the center comes out clean. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
Remove cake from pan, invert, and place on baking rack. Use a skewer to poke holes in top of cake. Drizzle with remaining 2 tablespoons of oil and allow cake cool completely. Once cooled, wrap cake tightly in aluminum foil and allow to stand for 1-2 days before serving.