KATZ Meyer Lemon Olive Oil Cake
10 min
45 min
8-10
Dessert
Napa, California
The recipe was inspired by 'Martha' and is a tasty way to show off the balanced flavors of our Meyer Lemon Olive Oil. The 8-inch bundt cake is small but it provides at least 8 generous portions. This 'butterless' cake is still very 'luscious' in texture, not overly sweet, it has a pleasant Meyer lemon taste in each moist and dense bite. Enjoy!
Ingredients
For the Cake
- 1/2 cup KATZ & Frantoio Grove Meyer Lemon Olive Oil, plus more for brushing
- 1 cup all-purpose flour, plus more for dusting
- 1/2 cup almond flour
- 2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup sugar
- 3 large eggs
- 1/2 cup low-fat Greek yogurt
- 2 teaspoon Meyer lemon zest
- 1 vanilla bean, seeds scraped
For the Glaze
- 1 cup sifted confectioners' sugar
- 1 tablespoon Meyer Lemon Olive Oil
- 1 tablespoon low-fat Greek yogurt
Directions
Step 1
Pre-heat oven to 350°. Generously brush an 8-inch bundt pan with olive oil and dust with flour, tapping out the excess.
Step 2
In a medium bowl, mix together the flours, baking powder, and salt.
Step 3
In a large bowl, whisk together sugar and eggs until combined. Add Meyer lemon oil, yogurt, lemon zest, and vanilla seeds.
Step 4
Add dry ingredients into wet ingredients, and mix until just barely incorporated - may still have a few lumps left in. Pour batter into prepared pan.
Step 5
Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in the pan before unmolding.
Step 6
In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
Step 7
Spoon the glaze over the cake along the top.
Enjoy!