A beautiful vanilla maple olive oil cake decorated with flowers.

Vanilla Maple Olive Oil Cake With Lemon Icing

This olive oil cake is my kind of dessert: simple, special, and full of flavor. Vanilla Maple Infused Olive Oil gives it a moist, tender crumb with a whisper of vanilla and maple, and whipped eggs keep it light and airy. A tangy lemon icing made with Meyer Lemon White Barrel Aged Balsamic is the perfect finish.

 

Vanilla Maple Olive Oil Cake With Lemon Icing

Olivelle
Servings

8-10

Prep Time

20 minutes

Cook Time

55 minutes

Category

Dessert

This olive oil cake is my kind of dessert: simple, special, and full of flavor. Vanilla Maple Infused Olive Oil gives it a moist, tender crumb with a whisper of vanilla and maple, and whipped eggs keep it light and airy. A tangy lemon icing made with Meyer Lemon White Barrel Aged Balsamic is the perfect finish.
A beautiful vanilla maple olive oil cake decorated with flowers.

Ingredients

    Cake

    • 1½ cups All Purpose Flour
    • 1½ tsp Baking Powder
    • ½ tsp Vanilla Bean Infused Sea Salt
    • 3 Large Eggs
    • ¾ cup White Sugar
    • 1 tsp Lemon Zest
    • ½ cup Vanilla Maple Infused Olive Oil, plus more for greasing the pan
    • ½ cup Milk

    Lemon Icing

    • 2 cups plus 2 Tbsp Powdered Sugar
    • 2 tsp Lemon Zest
    • 3 Tbsp Lemon Juice
    • 2 Tbsp Meyer Lemon White Barrel Aged Balsamic
    • Fresh Fruit and Flowers, optional, to garnish

    Directions

    1. Sift the flour and baking powder into a medium bowl. Add the Vanilla Bean Infused Sea Salt and combine. Set aside.
    2. Preheat the oven to 350°F and place the oven rack in the middle of the oven. Prepare an 8” cake pan by greasing with Vanilla Maple Infused Olive Oil, dusting with flour, and fitting with parchment paper.
    3. In a large bowl or with a stand mixer, whip the eggs on medium speed until foamy, about 1 minute. Add the sugar and lemon zest. Increase the speed to high and whip until the mixture is fluffy and pale yellow, about 3 minutes.
    4. Reduce the mixer to low and slowly drizzle in the Vanilla Maple Infused Olive Oil and milk.
    5. Add half the flour mixture and mix on low speed, scraping down the sides. Add the remaining flour mixture and repeat, being careful not to overmix the batter.
    6. Transfer the batter to the prepared cake pan. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
    7. Let the cake cool for 15 minutes. Remove from the pan onto a wire rack and let cool completely, 1 to 2 hours.
    8. Whisk together the powdered sugar, lemon zest, lemon juice, and Meyer Lemon White Barrel Aged Balsamic to make the lemon icing. Drizzle over the cake and garnish with fresh fruit and flowers, if desired. Slice and serve.
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