Luscious Lemon and Olive Oil Cake

Name: Luscious Lemon and Olive Oil Cake with Tangy Cream Cheese Frosting
Total time: 2 h
Yield: 2
Cuisine: 0
Ingredients: 400 g Vanilla Baking Mix; 2 unit(s) Egg; 1 unit(s) Lemon; 1 cup Icing Sugar; 2 unit(s) Cream Cheese; 4.66 tbsp Butter*; ⅔ cup Oil*

with Tangy Cream Cheese Frosting

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This luscious lemon and olive oil oil has a tender, moist crumb and is full of bright lemony flavour. Topped with a generous amount of cream cheese frosting for the perfect bite!

Allergens:

Wheat

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time2 hours

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 4 people

400 g

Vanilla Baking Mix

(Contains: Wheat, Milk May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)

2 unit(s)

Egg

(Contains: Egg)

1 unit(s)

Lemon

1 cup

Icing Sugar

(May contain traces of: Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)

2 unit(s)

Cream Cheese

(Contains: Milk)

Not included in your delivery

4.66 tbsp

Butter*

⅔ cup

Oil*

Nutrition Values

Calories1050 kcal

Fat61 g

Saturated Fat18 g

Carbohydrate121 g

Sugar83 g

Dietary Fiber2 g

Protein9 g

Cholesterol150 mg

Sodium1050 mg

Trans Fat1 g

Potassium175 mg

Calcium150 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Zester

•Large Bowl

•Whisk

•Measuring Spoons

•Measuring Cups

•Silicone Brush

•Small Bowl

Cooking Steps

Grease the base of an 8 or 9-inch round cake pan with 2 tsp softened butter, then line with parchment paper. (NOTE: If you don't have a round cake pan, use a square 8x8 baking dish instead)
Zest, then juice lemon.
Add eggs, lemon zest, 1/2 cup olive oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
Transfer cake batter to the prepared cake pan.

Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-35 mins.
Meanwhile, add 1.5 tbsp olive oil and 1 tbsp lemon juice to a small bowl, then whisk to combine.
When cake is done, transfer baking tin to a wire rack to cool for 15 mins. Run a sharp knife around the edges of the baking tin, then quickly invert the cake onto a wire rack. Carefully flip the cake back domed-side up.
Using a fork, poke holes all over the surface of the cake, then brush olive oil mixture all over the top.
Allow cake to cool completely, 30 min.

Add remaining softened butter and powdered sugar to a large bowl, then beat using an electric hand mixer or wooden spoon until combined 1-2 min. Slowly add cream cheese and beat until smooth, light and. fluffy, 1-2 min. Add 1 tbsp lemon juice and beat to combine.