Meyer Lemon Olive Oil Cake
By: Feed by Round Pond
This light and fluffy cake, featured at our olive mill, has just a hint of lemon and is the perfect way to finish any meal.
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
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 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 with powdered sugar and drizzle with Round Pond Meyer Lemon Citrus Syrup and serve.