Maialino's Olive Oil Cake with Meyer Lemon

May  6, 2019
1 Ratings
  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 8
Author Notes

This is an adapted recipe - based on the tried and true Maialino's Olive Oil Cake. We changed the following with excellent results:
-Used Meyer lemons in place of the Orange
-Replaced Grand Marnier with Cointreau
-Made it closer to dairy-free by using Soy Milk in place of Whole Milk
-Used Baking Soda only instead of Baking Soda & Baking Powder

Cake turned out moist and delicious with a slightly crisp top and bottom. —Marga Munson

What You'll Need
  • 2 cups All purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking soda
  • 1 cup Extra Virgin Olive Oil
  • 1 1/4 cups Plain Soy Milk
  • 3 Eggs
  • 1 1/2 tablespoons grated Meyer Lemon Zest
  • 1/4 cup Meyer Lemon juice
  • 1/4 cup Cointreau
  1. Preheat oven to 350.
  2. Prepare a 9-inch cake pan with a round of parchment paper on the bottom so the cake is easy to remove. Spray liberally with non-stick cooking spray.
  3. In a large bowl, combine the dry ingredients and mix well.
  4. In a second large bowl, combine the wet ingredients and whisk until mixed together.
  5. Add the dry ingredients to the wet ingredients, and mix until just combined.
  6. Pour the batter into the prepared pan. Bake for 1 hour. The top of the cake should be golden brown, and a cake tester should come out clean. Let cool for at least 30 minutes in the pan.
  7. Take the cake out of the pan by inverting onto a plate. Let cool completely and then enjoy!

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