Lemon…yes! Olive oil…yes! Cake…yes, yes!

With Season 2 of Ayesha Curry’s Food Network show coming to an end, I was sad, but last weekend I remembered that I wanted to bake her quick and easy Lemon Olive Oil Cake. It turned out soooooo good. You would honestly never know that it’s boxed cake. Well, let me stop there, it’s definitely an elevated spin on a boxed cake recipe.

This recipe is perfect for a potluck, family gathering, holiday dessert, or a work event…an absolute crowd pleaser!

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Lemon Olive Oil Cake

Light, sweet, lemon-y, moist amazing cake!

Course

Dessert

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

20 minutes

Servings

people

Ingredients

Cake Batter

• `1 box yellow cake mix
• large eggs quantity as per the box recipe
• olive oil preferably a citrus infused olive oil (I used blood orange)
• lemon zest zest from 2 lemons
• 1 tablespoon lemon juice squeezed from about 1/2 of a lemon that was used for the zest

Icing

• 1-2 tablespoons lemon juice squeezed from about 1/2 of a lemon that was used for the zest
• 1 cup powdered sugar

Course Dessert Prep Time 10 minutes Cook Time 40 minutes Passive Time 20 minutes Servings people Ingredients Cake Batter `1 box yellow cake mix large eggs quantity as per the box recipe olive oil preferably a citrus infused olive oil (I used blood orange) lemon zest zest from 2 lemons 1 tablespoon lemon juice squeezed from about 1/2 of a lemon that was used for the zest Icing 1-2 tablespoons lemon juice squeezed from about 1/2 of a lemon that was used for the zest 1 cup powdered sugar

Instructions

1. Pre-heat oven to 325 degrees. Using a 9" cake pan, grease the bottom and sides w/ butter or cooking spray, then line the bottom with parchment paper
2. Mix the cake batter as per the instructions on the box, substituting olive oil for the called-for vegetable oil or butter. Then, stir in the lemon zest and lemon juice.

   
3. Pour batter into the cake pan and bake for 40 minutes. Once done, remove and let sit in the pan for 20 minutes. Then, flip upside down and let the cake completely cool before icing.

   
4. To make the icing, in a small bowl whisk the powdered sugar with lemon juice, until desired consistency. Sometimes, I will do a combination of milk and lemon juice so that the icing isn't too tart (you're choice)
5. Once the cake has completely cooled, pour the icing directly onto the middle of the cake and spread to the sides until the icing drips over the edges of the cake. Once the icing sets, cut into wedges and enjoy a piece!... or two 🙂

   

Recipe Notes

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