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August 08, 2019
Position a rack in the middle of the oven, remove any racks above, and preheat to 350°F. Coat a 12-cup bundt or tube pan with 1 tablespoon Lemon Fused Olive Oil and set aside. Finely grate the zest of 2 lemons, then squeeze 4 of them. You should have 1½ cups and 1 reserved tablespoon of lemon juice of juice; if not, squeeze one more lemon. Set aside.
Whisk together flour, baking powder, and salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and Lemon olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the lemon juice, zest, and dried cranberries and whirl for a few seconds to bring the batter together. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1¼ hours.
NOTE: If the top is browning too much as the cake bakes, cover lightly with foil.
Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tablespoon reserved lemon juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake.
Serve at room temperature.
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