Vanilla Maple Olive Oil Cake with Tangy Lemon Glaze

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 8 | Author: Olivelle (styled by Chivilla Bay)

There's something magical about a dessert that looks fancy...but secretly takes almost no effort. This olive oil cake is exactly that. Moist, bright, perfectly sweet, and topped with a lemon glaze that makes your taste buds sing. We use Olivelle's Vanilla Maple Infused Olive Oil to give it that warm, cozy flavor, and the whipped eggs keep it light and airy. Top it with fresh fruit and - boom - instant crowd pleaser.

Ingredients:

For the Cake:

• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp Vanilla Bean Infused Sea Salt
• 3 large eggs
• 3/4 cup white sugar
• 1 tsp lemon zest
• 1/2 cup Vanilla Maple Infused Olive Oil
• 1/2 cup milk

For the Lemon Icing:

• 2 cups plus 2 tbsp powdered sugar
• 2 tsps lemon zest
• 3 tbsp lemon juice
• 2 tbsp Meyer Lemon White Barrel Aged Balsamic
• optional: fresh fruit and flowers, for decorating

Directions:

1. In a medium bowl, sift the flour and baking powder. Add the Vanilla Bean Infused Sea Salt and mix to combine. Set aside.
   
   

2. Preheat the oven to 350F. Grease and 8" cake pan with olive oil, dust with flour and line the bottom with parchment. (Your future self with thank you.)

3. Using a stand mixer or hand mixer, whip the eggs on medium until foamy - about 1 minute. Add sugar and lemon zest, then crank the speed up to high. Whip until fluffy, pale yellow, and dreamy (about 3 minutes).

4. Turn the mixer to low and slowly drizzle in the Vanilla Maple Infused olive Oil and milk. Don't rush it - slow and steady keeps the batter airy.

5. Add half the flour mixture, mixing on low and scraping down the bowl. Then add the rest, mixing gently until just combined. Don't overmix!

6. Pour batter into your prepared cake pan and bake 35-45 minutes, or until the cake is golden brown and a toothpick comes out clean, 

7. Let the cake rest in the pan for about 15 minute, then remove from pan and transfer to a wire rack. Cool fully (1-2 hours). Yes, it's torture. Worth it.

8. Make the lemon glaze: Whisk together powdered sugar, lemon zest, lemon juice, and Meyer Lemon Balsamic. Drizzle generously over your colled cake. 

9. Top with fruit or flowers, if you're feeling fancy.

Tips from Chivilla Bay

• Swap the lemon zest with orange zest for a warmer citrus vibe.
• This cake is chef's kiss served with fresh berries.
• For brunch, cut into small squares, drizzle extra glaze, add fruit toothpicks = instant "wow".