Iced Lemon Olive Oil Cake

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Lemon is a favored dessert flavor in Italy, and with the recipe, it's easy to see why. We use our imported Italian Extra Virgin Olive Oil, fresh lemon and simple baking ingredients to create a sweet, tangy dessert that can follow any tasty meal.

Ingredients:

• 3/4 cup DeLallo Extra Virgin Olive Oil
• 1 large lemon, zested and juiced
• 1 cup all-purpose flour
• 5 egg yolks
• 4 egg whites
• 3/4 cup, plus 1 1/2 tablespoons sugar
• 1 cup confectioner’s sugar
• 3 tablespoons whole milk

Directions:

Preheat oven to 350˚F. Grease a 9 by 5-inch loaf pan with olive oil, then dust with flour.

In a bowl, combine lemon zest with flour, saving 1 teaspoon of the zest for the icing. Juice the lemon in a separate bowl and set aside. Using a electric mixer, beat together the egg yolks and 1/2 cup of the sugar on a high speed, until thick and pale yellow, about 3 minutes. Reduce speed setting and slowly whisk in olive oil and 1 1/2 tablespoons of the fresh-squeezed lemon juice. Add the flour mixture and gently fold ingredients together with a spatula.

In a separate bowl, beat together the egg whites until frothy. Continue to beat, adding 1/4 cup of sugar, until the mixture forms stiff peaks. Fold the egg whites into the cake batter. Pour batter into the loaf pan and sprinkle with the remaining sugar. Bake about 45, or until cooked through. Once finished, allow to cool.

To prepare the icing, whisk the confectioner’s sugar with 3 tablespoons of milk and 1 teaspoon of the reserved lemon zest. Add more milk for desired consistency. Glaze the cooled cake with icing.

Serves 8 to 10 Printer-friendly version