Dr. Pete's Lemon Olive Oil Cake

Dr. Pete's Lemon Olive Oil Cake

When life gives you lemons… bake a cake! This irresistible Lemon Olive Oil Cake from Dr. Pete’s is a sunshine-filled treat that strikes the perfect balance between bright citrus and delicate sweetness. We’ve given this classic recipe a Browns Kitchen twist by using Olivelle’s Sicilian Lemon Infused Olive Oil, which adds an extra burst of fresh, zesty flavor and a luxuriously moist texture. The result is a simple yet elegant dessert that feels light enough for afternoon tea but special enough for any celebration. One bite, and you’ll see why this has quickly become one of our favorite spring and summer bakes!

 

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Tired of lemons making your food too sour? This Sicilian Lemon Infused Olive Oil brings you the perfect fresh squeezed lemon flavor without any mess or bitterness! With a smooth, buttery base and zesty citrus notes, this best selling oil brightens up any dish, giving you the perfect balance of tangy and fresh, every time.
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Dr. Pete's Lemon Olive Oil Cake

Cuisine

American

Category

Dessert

A bright and buttery delight, Dr. Pete’s Lemon Olive Oil Cake is the perfect balance of tangy citrus and smooth, velvety richness. Moist, tender, and irresistibly fragrant, it’s a simple yet elegant dessert that feels like sunshine on a plate.

Dr. Pete's Lemon Olive Oil Cake

Ingredients

  • 1 Cup Sicilian Lemon Olive Oil
  • 3 Large Eggs
  • 1 ¼ Cup Milk or Milk Alternative
  • 1 Dr. Pete’s Classic Olive Oil Cake Mix

Directions

  1. Preheat oven to 350ºF. Grease 9” round springform and line with parchment paper.

  2. In a large bowl, scramble eggs, milk, and olive oil together.

  3. Place dry mix into a large mixing bowl. Add liquid mixture a little at a time, stirring with a fork, until all dry ingredients are incorporated.

  4. Pour batter into pan and bake for 50-60 minutes, or until golden brown and cooked through. A toothpick should come out clean when inserted into the center.

  5. Cool in pan for 30 minutes. Run a knife around the edge of the pan to release the sides of the cake.

  6. Once cooled, turn the cake out onto a cooling rack, remove the bottom of the pan, and turn the cake right-side up again. Cool entirely for 2 hours. Dust with powdered sugar (optional) for decoration.

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