Our Meyer Lemon Olive Oil Cake is featured in our Il pranzo lunches, and is one of our most requested recipes! This dense and flavorful cake has a lovely, rich and delicious lemonly flavor, and makes a wonderful afternoon or dessert treat.
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
2 cups of crème fraiche or plain yogurt
1/4 cup fresh orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup almond meal
2 oz Round Pond Estate Meyer Lemon Citrus Syrup
Powdered sugar, for garnish
In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk, crème fraiche, and orange juice.
Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.
Pour the mixture into a buttered 10" cake pan. Bake at 350 degrees for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle olive oil cake with powdered sugar, drizzle with Round Pond Meyer Lemon Citrus Syrup and serve.