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Lemon Olive Oil Funfetti Cake


Makes a 13x9 inch sheet cake


Ingredients:


1 cup Gil’s California Extra Virgin Olive Oil

3 eggs

2 teaspoon vanilla extract

1/2 cup lemon juice

1 cup whole milk

1 1/2 cups granulated sugar

2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon San Fran Sea Salt

1 cup assorted sprinkles

Powdered sugar


Instructions:


Preheat oven to 350°F and line a 13x9 inch cake pan with parchment paper.

Place olive oil, eggs, vanilla, lemon juice, milk, and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium until blended. In a separate bowl, place flour, baking powder, baking soda, salt, and sprinkles, whisk to combine. Add the dry mix to the wet and whisk to combine, creating a smooth, semi-runny batter. Pour the batter into the prepared cake pan and place in the oven. Bake for 45-55 minutes or until a tooth pick inserted into the center comes out clean. Remove from the oven and set aside to cool. Before slicing and serving, generously shift powdered sugar over the top of the cake.

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