Buongiorno everyone! I want to share this delicious and delightful lemon olive oil cake recipe with you in celebration of Marti Gras. In Italy, the tradition for "Martedi Grasso" is to indulge in tasty, rich dishes and wine. And while it may be too early in the day to drink wine, this delicious cake pairs beautifully with a cup of espresso. Lemon olive oil cake is one of my favorites, and though I'm not much of a baker, this recipe is quite easy and rewarding. I use Le Sorelle's lemon extra virgin olive oil, and local Santa Barbara honey and lemons. Buon Appetito and happy Martedi Grasso!
2/3 cup of Le Sorelle’s lemon olive oil (shop online)
1 1/4 cup granulated sugar or 1 cup of honey
3 large eggs lightly beaten
2/3 cup plain, greek yogurt
1/2 cup lemon juice
1 teaspoon vanilla extract
2 teaspoons lemon zest
1/2 teaspoon lemon extract
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup confectioners' sugar sifted
2-3 tablespoon milk or fresh lemon juice for more lemon flavor
Preheat oven to 325 degrees.
In a large mixing bowl, mix whisk together olive oil, granulated sugar, lightly beaten eggs, yogurt, lemon juice, vanilla extract, lemon zest and lemon extract.
In a separate bowl, mix flour, baking soda and baking powder.
Add the flour mixture to the wet mixture while whisking together until well combined.
Add lemon cake batter to a greased 9 x 5 inch loaf pan and bake in oven for 40-45 minutes or until a toothpick is inserted in the center and comes out clean.
Let cool for 10 minutes then remove from the loaf pan to finish cooling.
Once the cake has cooled completely, whisk together confectioner's sugar and lemon juice and pour over the cake.