These delicious little bundt cakes are full of lemon flavor from our Fused Lemon olive oil. They are perfect for dessert or a nice touch for brunch! And, of course, you can make it in a large Bundt pan, just increase the bake time to 45-50 minutes or so.
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)
For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon
Preheat the oven to 350 F.
Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.
Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
The Spicy Olive’s Basil Lime Salad Dressing
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.
2 Tablespoons The Spicy Olive’s Tuscan Herb olive oil
1 lb. bulk Italian sausage
1 can diced tomatoes, drained
1 onion, slivered
1 sweet red pepper, sliced
1 pkg. mushrooms sliced
1 pkg. pasta, rotini or such, cooked and drained
1/2 cup mozzarella cheese
Saute the red pepper, mushrooms and onion in the Tuscan Herb olive oil until tender. Remove from pan and place in casserole dish. Place sausage in pan and cook until done and browned. Add tomatoes and cook until warm. Add the vegetables back to pan. Place cooked pasta in casserole dish and top with sausage and vegetable mixture. Add 1/2 cheese and stir to mix and top with the rest of the cheese. Place in 375 degree oven and cook until heated through and cheese on top is browned.
The Spicy Olive’s Macerated Berries
2 cups fresh strawberries, sliced
1/2 cup The Spicy Olive’s Dark Chocolate balsamic
2-3 Tablespoons Basil olive oil
1 bunch fresh basil leaves, sliced in slivers
Place strawberries in a bowl. Add Chocolate balsamic, basil olive oil and basil leaves.
Serve over pound cake, angel food cake or ice cream and top with whipped cream.
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419