Meyer Lemon Olive Oil Cake

  1. Preheat oven to 325 degrees.

  2. In large mixing bowl, add extravaGONZO Meyer Lemon Oil, eggs, whole milk, and lemon zest. Cream for 2 minutes.

  3. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.

  4. Spray two 8 or 9 inch cake pans with nonstick cooking spray.

  5. Place batter into baking pans and bake for 20-26 minutes or until toothpick comes out clean. Cool.

  6. Spread lemon curd on top of one of the cakes and place the second cake on top. Sprinkle generously with powdered sugar. Garnish with thin lemon slice twists.

Tom's Tips

I like to create a simple sugar glaze to give this cake a little bling. Sift 1 1/2 cups of powdered sugar into a medium bowl. Stir in 3 to 4 tablespoons milk and 2 teaspoons vanilla extract until mixture is smooth. Pour glaze on cake in a haphazard pattern.

  • 1 cup extravaGONZO Meyer Lemon Oil

  • 3 eggs

  • 1⅓ cup whole milk

  • 2 Tbs fresh lemon zest

  • 2 c sugar

  • 2 c flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • lemon curd

  • powdered sugar for sprinkling

  • slices of fresh lemon for garnish

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!