This was an adaptation of Maialino’s Olive Oil Cake. I used lemon zest and juice instead of orange, and I used Ouzo instead of Grand Marnier. I’m not a fan of orange flavored cakes. I like to use plain yogurt instead of milk, so I used all the plain yogurt I had and the rest milk to add up to the total amount of milk in the original recipe. I baked 6 Bundt Muffin cakes and an 8” round cake. I also made a rhubarb compote, because my husband likes rhubarb. Just felt it need some Tito absorb all the Olive Oil. —Sherrie Rogers
All Purpose Flour
1 1/2 teaspoons
1 1/2 teaspoons
Plain Whole Milk Yogurt
Fresh Meyer Lemon Juice
In This Recipe
Preheat oven 350 F, spray Bundt Muffin Pan with baking spray with flour, butter 8” round cake pan and line with parchment round.
Whisk together dry ingredients, flour, sugar, salt, baking soda and powder in a large bowl
In 8 cup measuring cup whisk together wet ingredients, olive Oil, yogurt, milk, eggs, lemon zest and juice, and ouzo.
Add dry ingredients to wet, mix until combined.
Pour batter into Muffin pans and cake pan. About 2/3 of the way full.
Bake Muffin pan 25-30 minutes, and 8” round 60. Or until golden brown and cake tester come out clean.
Transfer to wire racks and cook 30 minutes. Invert pans and cool completely. Serve with warm rhubarb compote.
While cakes are baking, chop 4 stalks of rhubarb, add to pan with 2 Tablespoons water and 1/2 cup cane sugar. Cook until sugar dissolves and rhubarb is soft.
Plate cake and top with some rhubarb compote. Enjoy