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Charred Lemon Olive Oil Cake

Servings

4

Prep Time

15 minutes

Cook Time

53 minutes

Tender, citrusy and not-too-sweet, this olive oil cake gets an unexpected savoury edge from Charred Lemon Sea Salt.

Ingredients

  • 1 tsp Charred Lemon Sea Salt
  • 1 cup high quality olive oil
  • 3 eggs
  • 1 1/3 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup fresh lemon juice
  • Zest of 3 lemons
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour (make it gluten free with GF flour)
  • 1 1/4 cup whole milk
  • Optional glaze:
  • 1 1/2 cups powdered sugar
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 3-5 tbsp heavy cream

Directions

  1. Preheat oven to 350°F.
  2. Generously grease a Bundt cake pan with butter. After greasing, lightly sprinkle some flour over the butter until evenly distributed.
  3. In a large mixing bowl, whisk together the olive oil, eggs, and sugar, then whisk in the vanilla, lemon zest and lemon juice.
  4. In a separate bowl, sift together the flour, Charred Lemon Sea Salt, baking powder, and baking soda.
  5. Add about 1/3 of the flour mixture to the olive oil mixture, then about 1/3 of the milk, and gently combine.
  6. Repeat until all the flour mixture and milk is incorporated in the olive oil mixture. Do not over-mix, as this will make a denser cake.
  7. Pour the batter into the Bundt pan and bake for 50-55 minutes. Test with a toothpick to ensure it is cooked through.
  8. Remove from the oven and allow to cool for 20 minutes in the pan, then gently remove the cake from the pan and allow to cool completely on a baking rack.
  9. If you want to add a glaze, combine the icing sugar, lemon juice and zest to a medium bowl and add the cream a tablespoon at a time until you reach the desired consistency. When cool, dust the top with powdered sugar or glaze if desired.