Lemon olive oil cake with lavender glaze
Cakes
This recipe was adapted from Maialino's Olive Oil Cake. My substitutions were inspired by spring flavors. To amp up the lemon flavor, I used both traditional extra virgin olive oil and lemon olive oil. Agrumato lemon oil is excellent because the lemons and olives are pressed together so the lemon flavor is fresh and delicate. I also substituted lemon zest and lemon juice for the orange, and used St-Germain in place of the Grand Marnier. Finally, I made a lavender-infused glaze to pour over the top (adapted from a Southern Living recipe). The final version was perfectly moist, lemony, and delicious!
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