Olive Oil Cake

This super simple but elegant and delicious cake has bright, citrus-forward flavors made with simple ingredients. This recipe uses the Midtown Mix Almond Cake Mix—be sure to explore other recipes using this versatile mix.

Yield: One 8–9" cake
Prep time: ~10 minutes
Bake time: 45–50 minutes

Supplies & Equipment:

• 8 or 9” round cake pan or equivalent volume dish (e.g., 8” x 8” square pan)

• Parchment paper (cut to fit pan)

• Medium mixing bowl

• Whisk

Ingredients:

• 3 eggs

• 2/3 cup olive oil (preferably flavorful, such as EVOO)

• 1 1/2 teaspoons vanilla extract

• 1 medium lemon (1/4 teaspoon zest and 1 tablespoon juice)

• 1 (16 oz) Midtown Mix Almond Cake Mix

Preparation:

Step 1: Prep the Pan
Preheat oven to 325°F. Cut parchment paper to fit the bottom of the baking dish, place in the pan, and grease the paper and sides with oil.

Step 2: Prepare the Lemon
Zest and juice the lemon so both are ready to use.

Step 3: Mix the Batter
Combine eggs, olive oil, and vanilla in a bowl and whisk until thoroughly combined.

Step 4: Add Remaining Ingredients
Add lemon juice and zest, then add the Midtown Mix Almond Cake Mix. Scrape the bowl and mix until fully combined. Pour batter into the prepared pan.

Step 5: Bake and Cool
Bake for 45–50 minutes, until center is set and the cake is pulling away from the edges. Cool in the pan for 10 minutes, then run a knife along the edge to release.

Tips & Serving Ideas:

• Cake will keep for up to a week in the refrigerator or 3-4 days on the counter; wrap or cover to keep fresh

• If cracked or crumbly, dust with powdered sugar for a finished look

• Garnish with tart fruit such as raspberries, lemon slices, or dried cranberries

• Serve with Greek yogurt, clotted cream, mascarpone, or lightly sweetened whipped cream