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!
Lemon Olive Oil Cake
Light, sweet, lemon-y, moist amazing cake!
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
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.
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.
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)
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 🙂