An authentic Italian recipe from our kitchen to yours.
Buon
Appetito!
Ingredients for the Cake
- 3 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups sugar
- 1 cup extra virgin olive oil
- 1 cup milk
- 5 large eggs
- 1 teaspoon vanilla
- Zest of 2 medium lemons
- 3 tablespoons lemon juice
Ingredients for the Glaze
- 2 cups powdered sugar
- 2 to 3 tablespoons milk or lemon juice
- 1 teaspoon vanilla
- Rainbow nonpareils
Directions
1.
Place
a
baking
rack
in
the
center
of
the
oven,
and
preheat
the
oven
to
350
degrees.
2.
Sift
the
flour,
baking
powder
and
salt
together
into
a
bowl.
3.
In a
separate
large
mixing
bowl
or
in
the
bowl
of
your
stand
mixer,
add
the
olive
oil,
sugar,
vanilla,
milk,
lemon
zest
and
lemon
juice.
4.
Using
a
hand
mixer
or a
stand
mixer,
begin
to
whisk
the
bowl
of
liquid
ingredients
together
thoroughly
at
low
to
medium
speed
until
the
sugar
begins
to
dissolve.
5.
At
this
point,
add
the
eggs,
one
at a
time,
into
the
bowl
with
the
liquid
ingredients
and
continue
to
whisk
the
mixture
until
you
have
a
light
creamy
liquid.
6.
Once
the
eggs
have
been
whisked
into
the
mixture,
add
1/3
of
the
flour
mix
to
the
mixing
bowl
and
continue
whisking
until
the
flour
is
fully
incorporated
into
the
batter.
Repeat
this
step
with
the
other
2/3
of
the
flour
mix.
7.
Whisk
the
batter
together
well
so
that
it
is
uniform
in
color
and
texture.
8.
If
necessary,
prepare
your
bundt
pan
for
baking
by
spraying
it
with
nonstick
cooking
spray
or
coating
it
with
butter
and
flour.
9.
Pour
the
cake
batter
into
the
prepared
bundt
pan
and
ensure
the
mixture
is
evenly
distributed
throughout
the
pan.
10.
Place
the
pan
on
the
center
rack
in
the
oven
and
bake
for
50
minutes
to 1
hour
or
until
the
sides
are
golden
brown
and
a
toothpick
inserted
into
the
center
of
the
cake
comes
out
clean.
11.
When
the
cake
has
finished
baking,
remove
it
from
the
oven
and
let
it
cool
for
at
least
2
hours
before
glazing.
12.
When
you
are
ready
to
decorate
the
cooled
cake,
prepare
the
glaze
by
whisking
the
powdered
sugar
together
with
the
milk
and
vanilla
to
get
a
smooth,
white,
creamy
icing.
13.
Once
the
cake
has
cooled
well,
turn
it
out
of
the
bundt
pan
onto
a
serving
platter
or
cake
stand.
14.
Gently
pour
the
icing
over
the
top
of
the
cake
and
sprinkle
the
rainbow
nonpareils
over
the
icing
as
desired.
15.
You
can
wait
45
minutes
to
an
hour
until
the
glazing
develops
a
hard
shell
over
the
cake
to
serve
or
you
can
serve
immediately
at
room
temperature.
