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Lemon Olive Oil Cake


For the Cake:

3 lemons

1 cup granulated sugar

1/2 cup buttermilk

2/3 cup olive oil

3 large eggs

1 1/4 cup Cup4Cup flour

1/2 cup cornmeal

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

For Simple Vanilla Sugar Glaze:

1 cup confectioners’ sugar

2 teaspoons light corn syrup/

2 teaspoons milk

1 teaspoon vanilla extract


For the Cake:

1. Preheat oven to 350°F.

2. In a large bowl, zest the 3 lemons and mix into the sugar.

3. Supreme the lemons and each segment into ¼ inch pieces.

4. With the remaining lemons, juice them to yield ¼ cup of liquid.

5. Add buttermilk to the juice and mix until incorporated.

6. Pour buttermilk mixture into the sugar and mix until well incorporated.

7. Whisk in eggs and olive oil.

8. In a separate bowl, mix together all dry ingredients, Cup4Cup flour, cornmeal, baking powder, baking soda and salt.

8. Fold the dry ingredients into wet mixture. Fold in the lemon segments.

9. Spray a loaf, Bundt or 9″ x 9″ cake pan with nonstick cooking spray. Place batter into desired baking dish, batter should go no more than about halfway up the side of the dish.

10. Bake for 50-55 minutes or until golden brown and a knife is inserted into center comes out clean. Cool on a rack for 10-15 minutes. Remove from pan and cool.

11. To serve, dust the cake(s) with powdered sugar or glaze with vanilla sugar glaze and allow time for it to set -up before cutting into the cake.

For Simple Vanilla Sugar Glaze:

1. Stir together sugar and milk together until smooth.

2. Beat in corn syrup and vanilla paste until glaze is smooth and glossy. If glaze is too thick, add more corn syrup.