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Meyer Lemon Olive Oil Cake




Cake Batter:
1/4 cup of Batistini Farms Lemon Olive Oil
1 1/2 cups of Flour
2-3 Meyer Lemons
1/4 cup of Meyer Lemon Juice
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 cup of Coconut Sugar (or regular sugar)
2 Large Eggs
1/2 cup of Buttermilk
1 tsp. of Pure Vanilla Extract

2-3 Large Eggs
1/4 cup of Coconut Sugar (or more)
1/2 tsp. Pure Vanilla Extract


Preheat the oven to 350 degrees F.


In a small saucepan, add the lemons (once cut into slices with no seeds) and 2 cups of water. Boil until soft, about 15 minutes. Transfer the lemons into a blender, and create a creamy mixture.

In a large bowl, mix together the lemon olive oil and sugar. While beating, add in one egg at a time. In a small bowl, mix together the flour, baking powder, and baking soda. While beating, slowly alternate adding the flour mixture and the lemon blend to the olive oil mixture.

Transfer to a pan and bake from 30-40 minutes.


In a mixer, beat the eggs on low until fluffy. Add in the sugar and vanilla extract. Lightly top the cake with the mixture and then toast in the oven (at 350 degrees F) till the top has turn from white to slight toasted brown. Finally finish with raspberries.

Serve and Enjoy!