Traci Des Jardins’s Meyer Lemon Olive Oil Cake, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Traci Des Jardins

Meyer Lemon Olive Oil Cake

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  • Level: Intermediate
  • Total: 3 hr (includes cooling time)
  • Active: 45 min
  • Yield: 6 to 8 servings
This is a lemony, nutty, savory and olive oil-rich cake. The addition of the lemon juice at the end gives it a very bright citrus profile. It is simple and delicious!



Special equipment:
a 10-inch straight sided nonstick springform pan or a 10-inch cake pan
  1. Place 2 whole lemons in a pan and cover with water. Simmer over medium heat for 30 minutes, then remove from the heat, drain, and cool. Cut the lemons in half and discard the seeds and the center large piece of pith. Place in a food processor fitted with a metal blade. Chop finely. Set aside.
  2. Sift the flour and baking powder together into a bowl and set aside. Preheat the oven to 325 degrees F.
  3. Place the eggs, granulated sugar, brown sugar, vanilla and almond extracts and salt in a bowl and beat with a whisk until foamy, about 3 minutes. Whisk in the olive oil, then add the lemon pulp, chopped almonds and almond meal, and mix. Zest the remaining 2 lemons and add the zest to the bowl; mix. Carefully fold in the flour and baking powder just until combined (don’t overmix).
  4. Place the batter in a 10-inch straight-sided nonstick springform pan or a 10-inch pan which has been lined with parchment or greased with nonstick spray. Bake until done when tested with a toothpick, 45 to 50 minutes. Place on a rack to cool.
  5. Juice the zested lemons and place the juice in a saucepan. Add the confectioners' sugar and bring to a boil. Remove the cake from the cake pan to a plate. Baste with the lemon juice mixture. Just before serving, dust with confectioners' sugar.