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Lemon Olive Oil Cake

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Created by rossella rago,
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Lemon Olive Oil Cake. your social media marketing partner

For the Cake:

  • 2 3/4 Cups 00 Flour or All Purpose
  • 1/4 Cup Cornstarch
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 4 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 1 1/4 Cups Granulated Sugar
  • 1 Cup Extra Virgin Olive Oil
  • Zest and Juice of 2 Lemons
  • 1/2 Cup Whole Milk, room temperature

For the Glaze:

  • 1 Cup Confectioners Sugar
  • 2 Tablespoons Fresh Lemon Juice

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  1. Preheat your oven to 350 degrees
  2. Grease a 10 inch bundt pan with butter or baking spray. Set aside.
  3. In a mixing bowl whisk together the flour, cornstarch, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs, sugar, vanilla and lemon zest together on high speed until fluffy and pale yellow, about 5 minutes.
  5. Lower the speed to low and add in the Olive Oil and lemon juice. Mix until fully incorporated.
  6. Alternate adding in the dry ingredients with the milk ending with the dry ingredients. Mix just until all the dry ingredients are absorbed. Do not over mix.
  7. Pour into the prepared pan and bake for 35-45 minutes. Allow to cool in the pan for 10 minutes and then transfer to a plate to cool completely.

To make the glaze:


  1. In a small mixing bowl whisk together the Confectioners Sugar and lemon juice until smooth. You can make the glaze as thin or as thick as you like by adding more or less lemon juice. Pour over cooled cake and serve. your social media marketing partner
Additional Tips
Review by mrsmjay , Monday, 20 February 2017 vote imagevote imagevote imagevote image
so flavorful and incredibly moist !!! Love this recipe !!! <3 your social media marketing partner