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bell' alimento

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Lemon Olive Oil Cake with Candied Lemons

By Paula |

Lemon Olive Oil Cake www.bellalimento.com

Extra Virgin Olive Oil is like liquid gold to me. I’m never without it in my kitchen. Ever. It’s the foundation for so many of my dishes and beyond. I even use it on my skin. It’s a fabulous moisturizer. Truth. There is no substitution for a good quality olive oil period. When Jovial Foods reached out to me and asked me to try their organic reserve blend of olive oil of course I said yes. This blend is created exclusively from three ancient varieties of olives grown in the Veneto region of Italy (which is right next to my beloved Fruili); Favarol, Grignano and Nostrano.

Lemon Olive Oil Cake www.bellalimento.com

I was intrigued to find that these particular olives were brought by the Romans to the Veneto region in Italy 1,000 years ago and a small group of passionate farmers are working to save these unique varieties of olives from extinction. Exclusively grown in the Valpantena area and the hills above Lago di Garda, this is true authentic Italian olive oil. It has a delicate flavor with just the right hint of fruitiness.

Lemon Olive Oil Cake www.bellalimento.com

I’ve never been to an olive harvest in Italy but it’s on my bucket list. Oh how I’d love to traipse through the olive groves helping to gather the olives and transport them to the olive press and watch the olives turn into liquid gold right in front of my eyes. Capturing everything with my eyes and lens. Swoon. Until then I can (and you can too) enjoy this amazing olive oil as you please (perhaps you please a slice of this lemon olive oil cake?) … that just so happens to be available until the end of December for a very special price. Also worth a mention, their facility is exclusively dedicated to pressing and bottling olive oil. It is a family run press completely free of gluten, nuts, seeds and other allergens.

Olive Grove www.bellalimento.comPhoto Credit: Jovial Foods

EDITED TO ADD: Thank you for your entries. Giveaway has ended. Winner has been notified via email.

We have a very special offer from Jovial Foods and a GIVEAWAY:

(3) THREE one liter bottles of olive oil $74.99 value PLUS your choice of (1) ONE – $75 GIFT BASKET   (total ERV $150) – shipping January (US only)

Recently harvested and freshly pressed Reserve Blend Organic Extra Virgin Olive Oil.

  • oil from 100% Italian organic ancient varieties of olives
  • delicate flavor with the perfect balance of fruitiness
  • decanting naturally removes sediment without filtering
  • the temperature never exceeds 80F during pressing
  • we only press and bottle olive oil in our facility
  • acidity less than .4%a Rafflecopter giveaway

VERY SPECIAL OFFER:
“Following a bountiful harvest, Jovial Foods is pleased to offer the new harvest reserve blend olive oil for only $60 (with free shipping), instead of the usual $74.99- now through December 31th. This year’s olives were particularly large and juicy, and the olive oil reflects their delicate flavor, with the perfect balance of fruitiness. You’ll be getting the freshest and most authentic cold-pressed extra virgin olive oil direct from our farmers to you.”

“As Europeans follow the global trend toward industrially produced food, your choices are a blessing to a group of farmers who are trying to keep their wonderful heritage alive. The exchange of your support to a farmer for an exceptional quality product that your family can trust is a wonderful thing that jovial is proud to be a part of.”

Disclaimer: This post and corresponding giveaway is sponsored by Jovial Foods. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Print
Lemon Olive Oil Cake

What You Will Need:

  • 1 tablespoon unsalted butter – softened
  • 3 eggs – room temperature
  • 1 cup sugar
  • 3/4 cup extra virgin olive oil
  • 1 lemon – zested and juiced
  • 1/4 cup whole milk
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

What To Do:

  1. Preheat oven to 350 degrees. Grease a small loaf pan with the butter and lightly flour. Set aside.
  2. Into your stand mixer bowl mix eggs and sugar until well combined. Add oil, lemon zest and lemon juice and continuing mixing until combined. Add milk.
  3. Into a separate bowl, add flour, baking powder and salt. Whisk together.
  4. GRADUALLY and slowly add flour mixture to wet ingredients until well combined.
  5. Pour mixture into prepared loaf pan. Bake for approximately 35-40 minutes or until it passes the toothpick test.
  6. Transfer cake to a cooling rack and allow to cool.
  7. Garnish with candied lemons, powdered sugar or glaze prior to serving.
https://bellalimento.com/2013/12/12/lemon-olive-oil-cake/

Comments

  2. Kenny says

    With a good italian olive oil like this all I need is a loaf of bread!

  3. Tracy says

    I always cook with olive oil. Love making focaccia. But NICE olive oil? I like it drizzled over things. Salad, bread, roasted veggies…

  6. ambrosia says

    Mmmm, that cake looks delicious! I’ve never used olive oil in baked goods, but I’m tempted to try it out now!

  9. Candi says

    Mostly dressings and some cooking, but headed to the kitchen now to make this cake. I was just given some meyer lemons that are amazing. They have a little bit of a sweet taste and I can’t wait to put them on top of this cake!

  11. Melissa says

    To be honest, if it is good olive oil, all you need is a nice fresh crusty bread to dip in it. Otherwise, I could never pinpoint a favorite way to use it…I use it for EVERYTHING! This cake looks amazing, by the way 🙂

  13. Carla P says

    I use olive oil for most all oil usage. My favorite is probably using it to coat veggies when I roast them.

  17. Margot C says

    I love to cut up vegetables (almost any vegetables) and toss them in a bit of olive oil and roast them.

  20. Ashley says

    I use olive oil on everything! My favorite option is on vanilla ice cream.

  25. Heidi Siek says

    I like using olive oil w/ various vinegars on salad. Also LOVE a good olive oil w/ a little salt & sometimes herbs (my husband is happy with pepper) to dunk a good toothy bread.

  26. Brande M. says

    I am making this recipe now. it looks like a delicious way to utilize my abundance of lemons. Thanx!

  28. DessertForTwo says

    Well, since I’m Southern, we definitely grew up cooking with butter not oil. But since college, I’ve been exclusively cooking with olive oil. I love it! I love it drizzled over hummus.

  29. Kat F. says

    I like to drizzle olive oil, salt & pepper on veggies in grill or in over. YUM!

  30. Marcia says

    oh, where to begin! Favorite way has to be some nice crusty bread dipped in olive oil. Is there anything more perfect?

  32. Polly says

    Want to try the Lemon cake tonight! I cook with olive oil in almost everything.

  35. Karen Lynch says

    I have only used olive oil for cooking and salad dressings. Baking with it would be a new experience. I recently read from Giada to use a little in your oatmeal and it is surprisingly good.

  37. Adele K says

    I primarily use olive oil for everything, but I guess my favorite way to use it is for salad dressings and bread dips.

    The cake looks wonderful and I think I will try this recipe with the Meyer Lemons growing outside.
    Thank you

  41. Kathleen says

    I love using it to freeze and preserve herbs from my garden. And so many other things. It’s my go-to oil.

  42. Larraine says

    This recipe looks amazing. Olive Oil? Hey, I’m Italian! I use it for just about everything except Asian food. I love it drizzled on bread, used for vinaigrette and more. One of my favorite dishes is pasta with olive oil, garlic, hot pepper and either clams or some kind of beans. Adding greens to the beans and pasta and some cheese and you have a very satisfying dish.

  45. (Nona) Diane says

    Olive oil is a staple in my home! That lemon cake looks delicious… I think I’ll try that recipe with our Christmas dinner.

  47. JennyBC says

    The cake recipe sounds delicious and I’m with you…to see the olives picked and pressed would be wonderful!

  51. gina guthrie says

    I use it in all my day to day cooking, but I have also made a cake with it. YUM!

  52. Kristen M says

    I mostly use olive oil for cooking (roasting, sauteing, grilling) veggies.

  53. Allison C says

    I like to dip French baguettes in olive oil with some herbs and cheese

  58. Bernie says

    I love to saute with olive oil. Fish seems to be my new favorite, I use a little olive oil and wine, perfect fish.

  59. Natalie J Vandenberghe says

    I like to drizzle olive oil over my veggies and bread.

  62. Susan in the Boonies says

    Very tough to say my favorite way, since I use it ALL THE TIME! I keep a lovely decanter of it out on my island in my kitchen, and drizzle it constantly. One of my most favorite ways to eat it is on a lovely focaccia, with kalamata olives, sea salt, rosemary, and coarsely ground black pepper.

  63. Amy Rottier says

    Paula, I adore olive oil too. I went to an olive oil presentation at the National Geographic and have been a snob ever since… I do like Jovial Foods, too – I’ve bought a few of their products. *AND* I love lemons. So this post is a triple threat! Can’t wait to try the lemon cake.

  70. Carolyn Kumpe says

    I pan fry our farm fresh eggs in quality extra virgin olive oil. It’s simple, healthy and delicious. I always use extra virgin olive oil for cooking popcorn. You won’t need any butter with that flavor profile.

  71. Kate D. says

    I love to use olive oil when I am roasting chicken or vegetables. I also use it when I am making salad dressings.

  76. Elise in San Francisco says

    I use olive oil in salad dressings, sautéing veggies and meat as well as baking.

    Thanks!

  77. Carolsue says

    My favorite way to use it is to make salad dressings
    Digicats {at} Sbcglobal {dot} Net

  79. Meryl says

    I use it in everything, from salad dressings to pasta dishes to chicken dishes to fish dishes, etc., etc.

  80. Chris at Hye Thyme Cafe says

    I really can’t think of a “favorite” way that I use olive oil, since I use it for so much! Salad dressing, mixed with herbs for dipping bread, saute or roast veggies, bake with it in cakes, etc.

  81. Melody says

    I use olive oil in everything, including maintaining the finish of my iron skillets.

  82. Wehaf says

    I love olive oil in and on lots of things, but I especially like it in salad dressings.

  85. Seema says

    I always cook my veggies in olive oil. Also use it to make my own salad dressing.

  86. Renee says

    I use olive oil for EVERYTHING. My two most creative uses? Olive oil ice cream, and maintaining the finish on my rain boots!

  87. ellen beck says

    This looks so good- I have tried making candied lemons and they were a fail. Bookmarked this one!