Yuzu Lemon Olive Oil Cake

A unique, flavorful dessert that will elevate your home baking?

Yes, please!

Meet our new, Yuzu Olive Oil Cake, infused with our Natural Yuzu Lemon Artisan Flavor. This cake combines the bright, citrusy notes of yuzu with the rich, fruity undertones of olive oil, creating a moist and aromatic treat that’s perfect for any occasion.

With our Natural Artisan Flavor, you can enjoy the exotic taste of yuzu anytime, making this cake both accessible and absolutely delish.

Ingredients

• 1 cup olive oil, medium bodied
• 3 large eggs
• 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
• 2 tsp Amoretti® Vanilla Madagascar Bourbon "European Style" Water Soluble Extract
• 2 tbsp Amoretti® Natural Yuzu Lemon Artisan Flavor
• 1/2 cup lemon juice
• 2 tbsp of lemon zest
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups all-purpose flour
• 1 cup whole milk
• powdered sugar for dusting, optional

Directions

• Preheat oven to 375F. Grease the bottom and sides of a 9" springform pan . Line the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks and place on a baking sheet

• In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

• Add the  Amoretti® Vanilla Madagascar Bourbon "European Style" Water Soluble Extract, Amoretti® Natural Yuzu Lemon Artisan Flavor, lemon zest and lemon juice. Whisk briefly to combine.

• Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a 2 rounds. Do not overmix.

• Pour the batter into the springform pan. 

• Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. .

• Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

• When cool, dust the top with powdered sugar, if desired.