Lemon-Glazed Olive Oil Cake


1-1/4 cup all-purpose flour      

¼ cup cornstarch

1-1/2 teaspoon baking powder

½ teaspoon salt

3 Large eggs, room temperature

1-cup sugar

1/3 cup Tutto D’Oliva Meyer Lemon Olive Oil

1-teaspoon vanilla extract

2 tablespoons lemon juice

½ teaspoon grated lemon zest



      2 cups or more powdered sugar

      ½ cup fresh lemon juice




1. Preheat oven to 350 degrees. Oil 9-inch springform pan 

     with Meyer Lemon Olive Oil.

2. Sift together flour, cornstarch, baking powder & salt.

3. Using an electric mixer, beat eggs until thick & pale

     yellow. Continuing to beat, slowly pour in sugar, then

     olive oil. Beat in the vanilla, lemon juice & lemon zest.

4. Gently fold the flour mixture into the egg mixture in 3

     batches. Thoroughly combine but do not overmix. Pour

     into prepared pan. Bake cake until it is golden brown &

     springs back when pressed in center, about 35-40


5. Just before the cake is done, mix powdered sugar &

     lemon juice until a thin glaze forms. Add more powdered

     sugar or lemon juice to reach a pouring consistency.

6. Remove cake from oven & turn on the broiler. Poke small

     holes into the cake with a toothpick, pour half the glaze

     over the cake, beginning at the center & working toward

     the outside. Let cake absorb the glaze, then repeat with

     the remaining glaze. Allow cake to rest 5 minutes.

7. Broil cake until the glaze just starts to bubble & the top

     turns golden brown. Cool 10 minutes on a wire rack, then

     loosen the sides of the cake from the pan with a thin

     flexible spatula. Remove springform ring & allow the  

     cake to fully cool (about 2 hours) before cutting. Dust

     with powdered sugar & serve.


Adapted from, Williams-Sonoma, Essentials of Italian (2007).