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Olive Oil Cake with Limoncello Glaze

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Recipe by Krista Marvel Course: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Difficulty

easy

A light, moist cake highlighting the rich flavor of freshly pressed olive oil. With a refreshing limoncello glaze, this recipe perfectly embodies the essence of Southern Italy. Developed by Krista Marvel, a lecturer at the University of New Hampshire and the former head of Maine’s only pastry degree program based out of York County Community College.

Ingredients

Cake Batter
10.5 oz. 10.5 Maine Grains Organic Pastry Flour
14 oz. 14 cane sugar
1 tsp 1 salt
3/4 tsp 3/4 baking powder
3/4 tsp 3/4 baking soda
3/4 tsp 3/4 lemon zest
10 oz. 10 olive oil
10 oz. 10 whole milk
3 3 eggs
4 Tbsp 4 lemon juice
4 Tbsp 4 limoncello
Limoncello Glaze
1 cup 1 powdered sugar
3 Tbsp 3 limoncello

Directions

Olive Oil Cake
Preheat oven to 350°F. Line a large cake pan or rimmed baking sheet with parchment paper and spray with olive oil.
Combine all dry ingredients (including lemon zest) in a large mixing bowl. Whisk together wet ingredients in a medium mixing bowl. Add wet ingredients to the dry and mix until just combined. Pour into prepared pan.
Bake until golden brown on top and a toothpick inserted into the center comes out clean (25-30 minutes for a large, shallow pan or 60-75 minutes for a tall, round pan). Let cake cool completely before removing it from the pan.
Limoncello Glaze
Combine powdered sugar and limoncello. Whisk until smooth. Top the cake with glaze and serve!

Notes

Freshness is the primary factor impacting the flavor of olive oil. Exposure to heat or light will quickly result in oxidation, so it is best to purchase olive oil in small quantities and choose containers that will protect the oil from external light (tin cans or dark-tinted glass).

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Olive Oil Cake with Limoncello Glaze