Lemon Oil Olive Oil Cake

Marv Barton, who works for us, brought in this great dessert from a recipe he found online. Everyone loved it!


  • 1-1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs slightly beaten
  • 3/4 cups milk
  • 1/2 cup Lemon Olive Oil
  • 2 tsp. grated orange peel (zest)

Glaze (Optional)

  • 2 Tbs. confectioners sugar
  • 2 Tbs. fresh squeezed orange juice (adjust amounts to correct consistency)


Pre-heat oven to 325 degrees. Oil and flour loaf pan (parchment paper on bottom works great) 9″ x 5″ x 3″. Combine dry ingredients and set aside. Beat eggs, oil, milk and orange zest till blended. Add dry ingredients to wet mixture and thoroughly combine without overmixing. Pour into loaf pan. Bake for minimum of 40 minutes (start testing at this point) or until toothpick comes out clean. Ovens will vary. Cool for 15 minutes and turn out on cake plate. Option: Mix confectioners sugar and orange juice till you have a thick but pourable liquid. Drizzle glaze down the top center of cake while still warm.

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