A lemon olive oil cake on a plate

Using Sandy Oaks’ olive oil in this simple recipe keeps the cake moist, while the limoncello, an Italian lemon liqueur, gives it a little kick.


  • 2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 3 eggs
  • 3 c. sugar
  • lemon zest
  • 1 c. Sandy Oaks extra-virgin olive oil
  • 1 1/2 c. milk
  • 1 T. limoncello


  • Beat eggs, then mix in oil, sugar, milk, and limoncello. In a separate bowl, mix dry ingredients.
  • Add dry ingredients to wet and incorporate until blended.
  • Add mixture to a greased 9×13 pan and bake at 325 F for 45 minutes.

Serves 10-12


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