Comments on: Lemon Olive-Oil Cake

By: Meseidy

Meseidy — Mon, 01 Feb 2010 02:27:55 +0000

It is just powder sugar and lemon juice to your desired sweetness and consistency.

By: Shannel

Shannel — Sun, 31 Jan 2010 05:25:40 +0000

This sounds delicious. Can you share your lemon glaze recipe?

By: Stacey Snacks

Stacey Snacks — Sat, 03 Oct 2009 03:02:28 +0000

I rarely bake a cake with butter anymore.
Olive oil is the only way.
Didn’t love Chiarello’s….my go to olive oil cake is Dorie Greenspan’s olive oil lemon and yogurt cake, easy and soooo delicious.
I also make Martha Stewart’s olive oil and fig cake.
The Italians have been doing it for years!

By: susan

susan — Fri, 02 Oct 2009 23:05:16 +0000

I don’t know why but the line “hence the more rustic and crumbly top you see here” made me giggle. Again, I have no idea why. Oh, and your cake looks great!

By: Michelle

Michelle — Fri, 02 Oct 2009 14:26:26 +0000

I have always wanted to try and olive oil cake but was always a little scared. This recipe looks amazing, I might I have to face my fear! Thank you!

By: Calgal

Calgal — Wed, 30 Sep 2009 16:03:16 +0000

Try using Meyer lemon olive oil from The Olive Press company. Absolutely wonderful for cake as well as dressings etc.

By: Connie

Connie — Tue, 29 Sep 2009 22:35:59 +0000

The cake looks great, love the glaze. And I agree, it is surprising that the olive oil isn’t completely overpowering. I’ve been on a little olive oil cake quest of my own (amazing what Top Chef Masters can do to a person). With the whipped egg whites, was the texture similar to a spongecake at all?

By: VeggieGirl

VeggieGirl — Tue, 29 Sep 2009 22:00:34 +0000

Sorry about the boots But I love the outcome of the cake!