Meyer Lemon Olive Oil Cake

  • Preheat the oven to 325°F convection or 350°F regular
  • Coat a 12 cup Bundt or tube pan with pan spray, or butter and flour
  • Combine the flour, corn meal, salt and baking powder in a small bowl
  • Whisk the dry ingredients together to distribute the baking powder, set aside
  • Put the granulated sugar into a mixer bowl
  • Juice the lemons into a measuring cup, you should get about 3/4 cup of juice (see note)
  • Add the eggs to the sugar
  • Whisk the eggs and sugar together until the eggs aerate, thicken and lighten in color
  • With the mixer still running, drizzle in Bistro Blends Meyer Lemon Olive Oil
  • Alternate adding the dry ingredients and the lemon juice
  • Take the batter off the mixer and mix by hand to ensure there are no lumps in the batter
  • Pour the batter into the prepared pan
  • Bake until the cake springs back lightly when pressed or a toothpick inserted in the cake comes away clean
  • Cool in the pan for 10 minutes
  • Invert the pan onto a cooling rack and cool to room temperature
  • Serve sprinkled with a little powdered sugar and serve with a side of Bistro Blends Citrus Balsamic Vinegar


The sugar will absorb the oils in the zest, so you'll get more flavor from the zest.

If you don't get enough juice from the Meyer lemons you can add regular lemon juice or orange juice to bring the amount to 3/4 cup.

The cake keeps well at room temperature for several days.