This tequila glazed lemony olive oil cake is SO delicious with it’s fresh citrus flavors. And let’s be honest – tequila in a cake is pretty awesome. I’ve been intrigued by olive oil ever since I visited this olive farm in Mallorca (here’s the post on that trip if you’re interested) and the idea of adding this savory ingredient to a cake had me clamoring to make it. The best part about this cake is the delicious glaze and it’s got these nice, refreshing flavors that you don’t always find in a dessert.
This month’s Recipe Redux theme is to highlight our favorite kitchen tool. Though you may not think of a cake pan as a “tool”, it is in fact. Whenever I think of Bundt, I think of that scene in My Big Fat Greek wedding where the Greek mother couldn’t pronounce Bundt and it was so cute. Then she put a potted plant in the middle of it for decoration. Developed pretty recently in history, in the 1950’s by the owner of Minnesota’s Nordic Ware company and its popularity soared in the 1960’s as well. Today, an estimated 70 million households have a Bundt pan. I am sad to say that recently I was throwing a baby shower and I needed a Bundt pan to make an ice circle ring for my punch and several households I asked didn’t have one anymore. Bring back the Bundt! I want to keep it alive…maybe the Tequila Glazed Lemony Olive Oil Cake will help. My other favorite cake-related tool is the spring-form pan I just got for Christmas. YUM I’m going to make all the cakes this 2018.
Another tool that I love in the kitchen is my citrus squeezer. Before this, I had one of those wooden juicer hand-held sticks and then you’re picking out all the seeds as you mash the thing as hard as you can. This squeezer is way more simple, much cleaner and faster, too. To make the glaze of the tequila glazed lemony olive oil cake, you need to do some serious lime juicing so having a tool like makes it easier to accomplish. A day hardly goes by without using this favorite (and simple!) kitchen tool. Finally, to make this cake, I used my Kitchenaid mixer – what a joyful machine. I use it at least once a week and if you enjoy baking, I highly recommend you get one.
Tequila Glazed Lemony Olive Oil Cake #dessert #cake #dietitianbaking
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If you’re into other dessert ideas, I have more options here on the blog. Be sure to check out my other healthy(ish) recipes:
Vegan Gem Thumbprint Cookies
Fresh Lemon Honey Tapioca Pudding
Vegan Strawberry Rhubarb Mini Mason Jar Cheesecake
- 2 1/2 sticks unsalted butter (at room temperature) *extra for greasing the pan
- 1 1/4 cups sugar
- 4 eggs (at room temperature)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 large lemon, zested and juiced (yielding about 1/2 cup lemon juice) *divided
- 1/4 cup extra virgin olive oil
- 2 cups powdered sugar
- 1/4 cup tequila
- Preheat the oven to 350 degrees and coat a 9 1/2 inch Bundt pan with butter, dusting lightly with flour. In a large mixing bowl, beat the butter and sugar together. Once blended and fluffy in texture, beat in eggs one at a time. In a separate bowl, blend the flour and baking powder together. Slowly add the flour mixture to the wet mixture while continuously stirring. Add lemon juice to batter. Pour batter into prepared pan and bake for 20 minutes. Rotate and bake another 25 minutes until a toothpick inserted in the middle comes out clean. Transfer to a wire rack and pierce the top all over with a toothpick then brush the top evenly with olive oil. Cool the cake while you prepare the glaze. In a mixing bowl, combine powdered sugar, 2 Tablespoons lemon juice, and lemon zest. Heat tequila in a small saucepan and heat for about 1 minute so alcohol can evaporate. Pour into sugar mixture and whisk until smooth. Transfer cake to a serving platter and drizzle the top evenly with tequila glaze.
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