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A Quail and Olive version of the classic Olive Oil Cake from America’s Test Kitchen. Our lemon olive oil adds a subtle yet noticeable lemon flavor and the crackly sugar crust top adds just the right amount of sweetness.

 

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Lemon Olive Oil Cake
The lemon and olive oil flavors are subtle but noticeable in this cake made with olive oil instead of butter, and the crackly sugar crust topping adds just the right amount of sweetness.
Course Dessert
Servings
People
Ingredients
  • 3/4 cup Lemon Olive Oil [BUY NOW]
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp Salt
  • 3 large eggs
  • 1 1/4 cups plus 2 tbsp sugar
  • 1/4 tsp grated lemon zest
  • 3/4 cup milk
Course Dessert
Servings
People
Ingredients
  • 3/4 cup Lemon Olive Oil [BUY NOW]
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp Salt
  • 3 large eggs
  • 1 1/4 cups plus 2 tbsp sugar
  • 1/4 tsp grated lemon zest
  • 3/4 cup milk
Instructions
  1. Preheat the oven to 350 degrees and set oven rack to middle position.
  2. Grease a 9-inch spring form cake pan.
  3. Mix the flour, baking powder and salt together in a bowl with a whisk.
  4. Whip eggs on medium until foamy, about 1 minute on medium speed.
  5. Add 1 1/4 cup sugar and lemon zest, increase speed to high and mix until fluffy and pale yellow, about 3 minutes.
  6. Reduce mixer speed to medium and slowly incorporate the lemon olive oil, about 1 minute.
  7. Add half of the flour mixture and mix on low for about 1 minute, scraping bowl as needed.
  8. Add milk and mix for approximately 30 seconds until combined.
  9. Add the remaining half of the flour mixture and mix until incorporate.
  10. Pour the cake batter into the pan and sprinkle the remaining 2 tbsp of sugar over the entire surface.
  11. Bake until the cake is golden brown and a toothpick inserted into the middle comes out with a few crumbs attached. Approximate baking time will be 40-45 minutes.
  12. Transfer to a cooling rack and let cool for 15 minutes before removing the side of the pan.
  13. Allow cake to cool for 1 1/2 - 2 hours before serving.
Recipe Notes

  • Lemon Olive Oil

    $18.50

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