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Lemon Basil Olive Oil Cake

Made with our Lustty Lemon & Bountiful Basil Olive Oil

Serves: 8-10   |   Prep Time: 10 min   |   Total Time: 1 hour 30 min

  • 1 cup Calivirgin Lusty Lemon Olive Oil
  • ⅓ cup Calivirgin Bountiful Basil Olive Oil
  • 3 large eggs
  • 1 ¼ cups whole milk
  • 1 ½ tablespoons lemon zest, grated
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup Limoncello (Gran Marnier may be substiuted)
  • 1 ¾ cups granulated sugar
  • 2 cups & 2 tablespoons all-purpose flour
  • 1 ½ teaspoons kosher salt, or to taste
  • ½ teaspoon baking soda
  • Confectioner's sugar
  1. Preheat oven to 325ºF. Add a circle of parchment paper to the base of a 9-inch springform pan and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. It is important to make sure to only use a springform pan for this cake to allow for rising.
  2. To a large bowl, add Calivirgin Lusty Lemon Olive Oil, Calivirgin Bountiful Basil Olive Oil and eggs, then whisk well to emulsify and inorporate.
  3. Add the milk, lemon zest, lemon juice, and Limoncello, then whisk until incorporated; don't overmix. The batter is on the thin side; this is normal. Pour batter into prepared pan. Place pan on a baking sheet as insurance against a leaky springform pan and bake for about 65-75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
  4. Allow the cake to cool in the springform pan for about an hour before releasing it and allow the cake to finish cooling on a wire rack.
  5. Dust with confectioners' sugar prior to serving.

Lusty Lemon Olive Oil

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