Lavender Olive Oil Loaf

Lavender Olive Oil Loaf

Serves: 16 people
Prep Time: 30 minutes
Cooking Time: 55 minutes
Lavender Olive Oil Loaf

Ingredients

For the Olive Oil Cake:

  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 large eggs
  • ¾ cup Partanna Extra Virgin Olive Oil
  • ¼ cup whole milk, at room temperature
  • Dried lavender, for garnish
  • Lemon slices, for garnish

For the Lavender Frosting:

  • ¾ cup unsalted butter, at room temperature
  • 1 teaspoon lavender extract
  • 3 ½ cups powdered sugar
  • 1-2 tablespoons milk
  • Purple food coloring

Instructions

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For the Olive Oil Cake:

  1. Preheat the oven to 350˚F. Spray a 9x5 inch loaf pan with cooking spray and line the inside with parchment paper. Set it aside.
  2. Sift the flour, baking powder, baking, soda, and salt into a large bowl. Mix with a whisk until combined.
  3. In the bowl of a stand mixer, add in the granulated sugar, lemon zest, vanilla extract, and almond extract. Place the whisk attachment onto the mixer. Mix on low speed until the mixture resembles wet sand and the lemon zest is fragrant.
  4. Mix in the eggs until everything is combined. Continue to whisk on high speed for 4-5 minutes until thick. Slowly stream in the Partanna Extra Virgin Olive Oil while mixing on medium speed. Then stream in the milk while mixing on low speed.
  5. Add in ⅓ of the dry ingredients and mix by hand with a rubber spatula. Continue this process 2 more times until all of the dry ingredients have been incorporated. Pour the batter into the prepared loaf pan and bake it in the oven for 50-60 minutes. If the cake gets too dark on top, place a foil tent over top. The cake is done when a toothpick is inserted and comes out clean.
  6. Remove the cake from the oven and allow it to sit in the pan for about 10 minutes. Remove the cake from the pan and place it on a wire rack to cool completely.

For the Lavender Frosting:

  1. Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on a medium high speed until the butter is fluffy.
  2. Add in the powdered sugar and mix on low speed until the sugar has been incorporated. Then mix in the lavender extract and 1 tablespoon of milk. Mix on medium high speed until the ingredients are incorporated. Pour in a bit more milk if needed until you reach the desired consistency. Then add in a few drops of purple food coloring and mix on medium high speed until the food coloring is fully incorporated. Add more food coloring until you reach the desired color.
  3. Spread the lavender frosting on top of the cooled olive oil cake. Garnish with lemon slices and dried lavender. Enjoy!