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Lemon Olive Oil Cake with Lavender drizzle

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1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp sea salt
1 cup sugar
1 tsp vanilla extract
3 large eggs
Zest of 2 lemons
1/4 cup whole milk
3/4 cup Meyer lemon olive oil from Olive Oil Etcetera
1 cup powdered sugar
2 tablespoons lemon juice
1 -2 tsp lavender extract or oil 

Preheat oven to 350F.
Lightly oil and flour a bundt-cake pan.
In a medium bowl, whisk flour, baking powder and salt.
In a second bowl, use an electric mixer to beat sugar, vanilla, eggs and zest until pale and fluffy.
Next, beat in the milk and then gradually beat in the meyer lemon olive oil.
Add the flour mixture and then stir by hand until blended.
Pour batter into bundt-cake pan and bake until a toothpick comes out with moist crumbs attached. Cooking time is about 35 minutes.
Transfer to rack and cook for 15 minutes. Remove cake from pan.

In a small bowl, combine powdered sugar, lemon juice and lavender olive oil. Drizzle icing over cooled cake.

*Recipe adapted by Deb (team member)