Lemon Olive Oil Cake With Lavender Icing

1. 1

   Preheat oven to 350u00b0F. Butter or spray a cake pan that is at least two inches deep and line the bottom with parchment paper.

2. 2

   In a mixing bowl, whisk together the flour salt, sugar, baking soda, and baking powder. In another bowl, mix together the olive oil, 1 1/4 cups milk, eggs, lemon zest, lemon juice, and limoncello. Combine ingredients in one bowl and mix together until incorporated.

3. 3

   Pour batter into the pan and bake for one hour. Cake will be done when the top is a golden brown and a cake tester comes out clean. Allow pan to cool on a rack for 30 minutes.

4. 4

   Run a knife around the edges of the pan, flip pan onto cooling rack to remove cake, and allow cake to fully cool for two hours.

5. 5

   While cake is cooling combine powdered sugar, 1-2 teaspoons milk, vanilla extract, and ground culinary lavender in a mixing bowl. (Optional) Add several drops of red and blue food coloring to the icing for a desired lavender color.

6. 6

   After cake is cooled, add icing on top and spread around with knife allowing frosting to drip down the edges of the cake. Garnish with edible decorations and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.