March 15, 2025
Orange Lavender Olive Oil Cake
A sweet and delicate dessert just right for warm nights and Spring Celebrations. Traditional olive oil cake is simpler to make then you might think. The key is the timing. This recipe breaks it down easily, and has a beautiful orange flavor with a hint of floral lavender.
Orange Olive Oil Cake ¾ cup sugar 2 large eggs, room temperature Zest from two oranges ⅔ cup Cucina Aurora's Lavender a l' Orange olive oil ½ cup sour cream ¼ cup milk Juice from one lemon 1 ⅓ cups flour (or all purpose gluten free flour) ¾ teaspoon baking powder ¼ teaspoon salt *note* easily swap out dairy items for non-dairy or plant based sour cream or almond milk.
Preheat the oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment. Lightly grease the bottom and sides. Set aside. In a large bowl, add the sugar, eggs, and zest and beat with an electric mixer (stand or handheld) until thick and lighter in color for 2 to 3 minutes. Add olive oil, sour cream, milk and lemon juice. Mix until well-combined. Add flour, baking powder and salt. Mix until the batter is combined, and no dry streaks remain. Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean. Let the cake cool in the pan for 5 to 7 minutes before turning out onto a cooling rack or serving plate. Let cool completely. Dust the top of the cake lightly with powdered sugar if desired
