Durbin’s Lemon Cake
Durbin's Lemon Cake substitutes Sorrento Lemon Olive Oil for butter in a recipe that includes lemon juice, grated lemon peel, and cream cheese in a lemon frosting. Delicious!
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
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