Lemon Olive Oil Cake

Recipe from Marge Perry and David Bonom



For the cake

  • Cooking Spray
  • 3 cups flour
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 Tsp baking soda
  • 1/2 Tsp salt
  • 3 eggs
  • 1 cup California Olive Ranch extra virgin olive oil
  • 1/3 cup milk
  • 3 Tbl lemon juice
  • 1 Tsp grated lemon zest
  • 1 Tsp lemon extract
  • 1 Tsp vanilla
For the glaze
  • 1 1/2 cups confectioners’ sugar
  • 2 Tbl + 2 Tsp lemon juice


  1. Spray 10-inch tube pan with cooking spray and dust with flour; set aside.
  2. In mixing bowl combine flour, sugar, brown sugar, baking soda, cinnamon and salt. Add eggs, oil, milk, lemon zest, lemon extract, and vanilla. With mixer on low speed, beat 3 minutes until combined.
  3. Pour into prepared pan.
  4. Bake in 350F oven 1 hour 10 minutes or until toothpick inserted in center comes out clean.  Cool in pan on rack 15 minutes; remove from pan. Cool on wire rack 30 minutes before glazing.
  5. For the glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Stir with a spoon until smooth, then spoon glaze over cake. Let set 30 minutes before slicing.


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