Honey-Lemon Olive Oil Cake Recipe using our D’Luscious Lemon Olive Oil from Temecula Olive Oil Company in California.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup D’Luscious Lemon Olive Oil
- ½ cup plain Greek yogurt
- ¼ cup honey
- Zest of 1 lemon
- Juice of 1 lemon
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the sugar and eggs until pale and fluffy.
- Gradually whisk in the D’Luscious Lemon Olive Oil, Greek yogurt, honey, lemon zest, and lemon juice until well combined.
- Add the dry ingredients to the wet ingredients in batches, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar.
- Slice and serve the honey-lemon olive oil cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
