Luscious Lemon and Olive Oil Cake
Serves 4 | with Tangy Cream Cheese Frosting
This luscious lemon and olive oil oil is tender and moist and packed with bright lemony flavour. A generous amount of cream cheese frosting makes each bite perfect!
Allergens:
Milk
•Wheat
•Egg
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time2 hours
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
400 g
Vanilla Baking Mix
(Contains Milk, Wheat)
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Lemon
1 cup
Icing Sugar
2 unit(s)
Cream Cheese
(Contains Milk)
Not included in your delivery
⅔ cup
Oil*
4.66 tbsp
Butter*
(Contains Milk)
Nutrition Values
Calories1050 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate121 g
Sugar83 g
Dietary Fiber2 g
Protein9 g
Cholesterol150 mg
Sodium1050 mg
Trans Fat1 g
Potassium175 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Zester
•Large Bowl
•Whisk
•Measuring Spoons
•Measuring Cups
•Silicone Brush
•Small Bowl
Instructions
1
- Grease the base of an 8 or 9-inch round cake pan with 2 tsp softened butter, then line with parchment paper. (NOTE: If you don't have a round cake pan, use a square 8x8 baking dish instead)
- Zest, then juice lemon.
- Add eggs, lemon zest, 1/2 cup olive oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
- Transfer cake batter to the prepared cake pan.
2
- Bake in the middle of the oven until light golden brown and a toothpick inserted into the middle comes out clean, 25-35 mins.
- Meanwhile, add 1 1/2 tbsp olive oil and 1 tbsp lemon juice to a small bowl, then whisk to combine.
- When cake is done, transfer pan to a wire rack to cool for 15 mins. Run a sharp knife around the edges of the pan, then quickly invert cake onto a wire rack. Carefully flip the cake domed-side up.
- Using a fork, poke holes all over the surface of cake, then brush olive oil mixture all over the top.
- Allow cake to cool completely, 30 min.
3
- Add icing sugar and remaining softened butter to a large bowl, then beat using an electric hand mixer or wooden spoon until combined, 1-2 min.
- Slowly add cream cheese and beat until smooth, light and fluffy, 1-2 min. Add 1 tbsp lemon juice and beat to combine.
4
- When cake has fully cooled, spread tangy cream cheese frosting over top.
- Cut lemon and olive oil cake into desired number of slices.