A beautifully baked Lemon Olive Oil Cake baked in the new Nordic Ware 8 Cup Citrus Twist Cake Pan.

The Perfect Garden Party Lemon Olive Oil Cake

Hey there, garden party enthusiasts and fellow green thumbs! If you're anything like me, you're probably itching to break out those gardening gloves and usher in the spring vibes with a fabulous garden get-together. And guess what? I've got the perfect treat to make your garden club gathering an absolute hit – The Perfect Garden Party Lemon Olive Oil Cake!

Imagine this: a luscious, lemon-infused cake, kissed with the goodness of olive oil, creating a dessert so divine it practically screams spring. This isn't just a cake; it's a culinary ode to blooming flowers, sunny afternoons, and the joy of sharing delightful moments with friends under a blossoming canopy.

As the proud host of your garden club, you want a dessert that's as vibrant and refreshing as your meticulously tended flower beds. Well, look no further! Our Lemon Olive Oil Cake is not only a breeze to whip up but also an instant crowd-pleaser. The zesty aroma will have your guests following their noses straight to your garden oasis.

So, whether you're the reigning horticulture expert or simply someone who enjoys the blissful beauty of spring, let's embrace the season together. Join me in the kitchen, and let's bake up a storm – because a Garden Party Lemon Olive Oil Cake is not just a recipe; it's a taste of springtime perfection! 🌷🍰✨

 

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Add a little zest to your baking with the Citrus Twist Cake Pan! Perfect for adding a summery twist to your favorite cake recipes, this eye-catching pan will have you creating delicious desserts that look just as good as they taste. With an easy-release non-stick surface, it features a bright and vibrant toffee finish.
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Lemon Olive Oil Cake

Nordic Ware

Servings

8-10

Prep Time

20 minutes

Cook Time

35 minutes

Category

Dessert

This moist and light lemon olive oil cake is an absolute showstopper dessert baked in our 8 Cup Citrus Twist Cake Pan. Soaked in a lemon citrus glaze, this cake is bursting with zesty flavor, perfect for any occassion.

Lemon Olive Oil Cake

Ingredients

  • 1 cup granulated sugar
  • Zest from 1-2 large lemons, 2 heaping tablespoons (reserve lemons for juicing)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup light olive oil
  • 1/2 cup fresh squeezed lemon juice
  • 3 eggs
  • 3/4 cup whole milk
  • 1/2 tsp vanilla

Citrus Soaking Glaze

  • 1/2 cup granulated sugar
  • 1/4 cup lemon juice

Tools To Make This Recipe

  • Citrus Twist Cake Pan
  • Baker’s Joy
  • Small Mixing Bowl
  • Microplane
  • Stand Mixer

Directions

  1. Preheat oven to 350°F. Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan.
  2. In a small bowl, combine the lemon zest and 1 cup granulated sugar, mixing it with your fingers until the zest is well combined with the sugar. Set aside to rest and infuse the sugar.
  3. Whisk the flour, baking powder, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer, combined infused sugar, olive oil and lemon juice. Beat on medium to medium-high speed until pale and sugar has dissolved, 1 to 2 minutes. Add eggs, one at a time, mixing well after each addition. Combine milk and vanilla extract.
  4. Add the dry ingredients in three additions, alternating with the milk and ending with the flour. Mix until just blended after each addition.
  5. Add the batter to the prepared pan, spreading evenly and filling ¾ full. Gently tap pan on counter to remove air bubbles. Bake 35-40 minutes until dark golden and a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then invert onto a wire rack and place over a sheet pan.
  6. While the cake is cooling in the pan, make the glaze. Bring 1/2 cup granulated sugar and 1/4 cup lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened, about 2 minutes. After inverting cake and while cake is still warm, poke top of cake with a toothpick or skewer. Use a pastry brush and brush top and sides of cake with glaze. Allow to soak in and repeat. Cool to room temperature. Yields one 8-cup cake.
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