Lemon Olive Oil Cake
Light, sweet, lemon-y, moist amazing cake!
Servings Prep Time
8people 10 minutes
Cook Time Passive Time
40minutes 20minutes
Servings Prep Time
8people 10 minutes
Cook Time Passive Time
40minutes 20minutes
Ingredients
Cake Batter
Icing
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