This Meyer Lemon Olive Oil Cake is one of our most requested recipes! Dense and flavorful, this cake has a rich and delicious lemony flavor and makes a wonderful afternoon or dessert treat.
3 large eggs, beaten
2 cups granulated sugar
12 ounces Round Pond Meyer Lemon Olive Oil (1 370ml bottle)
1-1/4 cups milk
2 cups of crème fraiche or plain yogurt
1/4 cup fresh orange juice
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup almond meal
2 oz Meyer Lemon Citrus Syrup
Powdered sugar, for garnish
In a large bowl, whisk together the eggs, sugar, Round Pond Meyer Lemon Olive Oil, milk, crème Fraiche, and orange juice.
Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almond meal.
Pour the mixture into a buttered 10″ cake pan or in a muffin tin for individual servings. Bake at 350 degrees for 1 hour. Place on a rack to cool. Sprinkle with powdered sugar and a drizzle of Meyer Lemon Citrus Syrup.