Luscious Lemon and Olive Oil Cake
with Tangy Cream Cheese Frosting- Wheat
- Milk
- Egg
- Fish
- Sesame
- Mustard
- Sulphites
- Egg
- Tree nuts
- Crustaceans
- Gluten
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Milk
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! Ingredients: Vanilla cake mix (sugar, enriched wheat flour, modified corn starch, milk ingredients, salt, wheat starch, canola oil, sodium acid pyrophosphate, sodium bicarbonate, cellulose gum, monocalcium phosphate) (milk, wheat) • Icing sugar (sugar, corn starch) • Grade A egg • Lemon • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk).
Ingredients
400 g
Vanilla Baking Mix
(Contains: Wheat, Milk May be present: 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 be present: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Soy, Wheat, Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
4.66 tbsp
Butter*
(Contains: Milk)
⅔ cup
Oil*
Nutrition Values
Utensils
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.
- When cake has fully cooled, spread tangy cream cheese frosting over top.
- Cut lemon and olive oil cake into desired number of slices.
