Lemon olive oil cake
Cakes
I adapted this recipe from Maialino's Olive Oil Cake, making a few changes here and there. I changed the orange juice and zest with lemon juice and zest, and added less sugar than the original recipe. I also used 1% milk instead of whole (that's all I had on hand!), and finally I changed the Grand Marnier for rum! <br /> <br />The cake turned out delicious! It was very moist (thanks to the abundance of olive oil), which is how I prefer my cakes. The olive oil lent it a slight bitterness which paired perfectly with the bright lemon flavor! Finally, the adjusted amount of sugar was great : it was sweet but not overly so! <br />
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