Luscious Lemon and Olive Oil Cake
with Tangy Cream Cheese Frosting
This luscious lemon and olive oil oil has a tender, moist crumb and is full of bright lemony flavour. Topped with a generous amount of cream cheese frosting for the perfect bite!
Allergens:
Wheat
•Milk
•Egg
The quantities provided above are averages only.
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 4 people
400 g
Vanilla Baking Mix
(Contains Wheat, Milk May contain Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Lemon
1 cup
Icing Sugar
(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
2 unit(s)
Cream Cheese
(Contains Milk)
Not included in your delivery
4.66 tbsp
Butter*
⅔ cup
Oil*
Nutrition Values
Calories1060 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate120 g
Sugar83 g
Dietary Fiber1 g
Protein9 g
Cholesterol150 mg
Sodium1050 mg
Trans Fat1 g
Potassium150 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
Cooking Steps
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 lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-35 mins.
- Meanwhile, add 1.5 tbsp olive oil and 1 tbsp lemon juice to a small bowl, then whisk to combine.
- When cake is done, transfer baking tin to a wire rack to cool for 15 mins. Run a sharp knife around the edges of the baking tin, then quickly invert the cake onto a wire rack. Carefully flip the cake back domed-side up.
- Using a fork, poke holes all over the surface of the cake, then brush olive oil mixture all over the top.
- Allow cake to cool completely, 30 min.
3
- Add remaining softened butter and powdered sugar 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.