Durbin’s Lemon Cake
Discover the vibrant flavors of Durbin's Lemon Cake, a delightful dessert that swaps traditional butter for Sorrento Lemon Olive Oil. This unique recipe is packed with tangy goodness, featuring fresh lemon juice, grated lemon peel, and a creamy lemon frosting made with cream cheese. The result? A moist, flavorful cake that’s bursting with citrusy charm. Perfect for any occasion, this lemon cake is a must-try for dessert lovers!
Ingredients:
1 box lemon cake mix
Substitute 1/3 C. The Olive Tap’s Sorrento Lemon Olive Oil*
Lemon Cream Cheese Frosting:
11 oz. cream cheese at room temperature
3/4 C. The Olive Tap’s Sorrento Lemon Olive Oil*
3 T fresh lemon juice
3 tsp. grated lemon peel
1 1/4 tsp. vanilla extract
4 3/4 C powdered sugar
*may substitute Meyer Lemon Olive Oil
Directions:
For cake, follow directions on box.
For frosting: Using electric mixer, beat cream cheese, olive oil, lemon juice, lemon peel and vanilla in a large bowl until smooth. Add powdered sugar and beat until frosting is smooth. Frost cake when cooled.
An Olive Tap original recipe by Bob Durbin, Mundelein, IL
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Durbin's Lemon Cake
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