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Margarita Olive Oil Cake

So, you're invited to a Cinco de Mayo party and you're not sure what to bring that is festive, fun AND unique. I give you cake! Not just any cake, but a slightly boozy concoction that looks stunning and tastes so refreshing.


For the cake:

5 room temperature eggs

1 1/4 cup sugar

1 cup extra virgin olive oil

1 lemon, zested and juiced

1 tsp pure vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

For the glaze:

1 1/2 cups powdered sugar

1/4 cup tequila

1 lime, zested and juiced

1 lime thinly sliced


  • Preheat oven to 350°F.

  • Butter a Bundt cake pan and dust with flour (or try super fine bread crumbs) and shake off the excess. Pop the pan in your fridge while you make the batter.

  • If you have a stand mixer... use it! In a large bowl start beating eggs and sugar gradually until they become foamy (about 3-4 minutes).

  • Begin adding the olive oil in a thin stream while you keep beating the mixture. It will begin to thicken.

  • Add the lemon zest, juice and the vanilla and mix until combined.

  • Add the final three dry ingredients in two parts until just mixed but don't over do it! We don't want a tough cake.

  • Pour your batter into the prepared cold Bundt pan and bake 50-60 minutes.

  • Cool on a wire rack for at least 20 minutes then carefully remove from the pan.

  • While your cake cools, combine the sugar, tequila, lime juice and zest in a bowl and whisk until smooth. You can add more or less sugar to get the consistency you want. I like it to pour like honey.

  • Pour glaze over the completely cooled cake and garnish with thin lime slices.

Items available at the Pot Rack to assist in the making of this dish:

Supreme Housewares 3.5 qt Batter Bowl

Zulay Olive Oil Stream Dispenser

PL8 Citrus Zester

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