Lavender & Lemon Olive Oil Cake

Rich and flavorful, our Meyer Lemon extra virgin olive oil make these cupcakes incredibly moist and lemony while the lavender adds delicate floral nuance. What could be better for your next tea party?

Instructions

Preheat oven to 350˚, grease and flour 12 cup muffin tin.

Whisk together

• 1 c milk
• the finely grated zest and the juice of 2 lemons
• 1 c Meyer Lemon Olive Oil

Using an electric mixer, cream together

• 1 c granulated sugar
• 3 eggs

Gently incorporate the milk mixture into the eggs and sugar.

In another bowl, combine

• 1½ c cake flour
  • if you don’t have cake flour, make your own with 1¼ c standard flour and ¼ c cornstarch
• 1 Tbsp dried lavender flowers
• 1 Tbsp baking powder

Spoon batter into muffin tins, bake for 15-20 min (until golden brown and tester comes out clean). Remove from oven and cool 10 min – serve warm with a dusting of powdered sugar. Or cool completely and frost.

Frosting

Beat together

• 1 c butter
• 2 Tbsp Meyer Lemon extra virgin olive oil
• 3 c powdered sugar

Slowly add until smooth and creamy

• 1-2 Tbsp Lavender white balsamic