LEMON OLIVE OIL CAKE
It's moist, full of lemon flavor, keeps well and can be frozen. Make it in a bundt or loaf pan, layer cake or as cupcakes, it's always good, especially with the powdered sugar glaze.
OLIVE OIL CAKE
Beat eggs with sugar, adding it gradually until thick and pale.
Add lemon zest to the egg batter.
Add olive oil in a thin stream and beat until glossy.
Add splash of vanilla extract.
Add sifted dry ingredients in 2 parts.
Beat to incorporate well, but don't over do it after adding the flour.
Pour batter into the prepared pan.
Mix glaze ingredients until smooth.
Pour over cooled cake and let it drip down the sides.
Let it dry before serving.
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