This cake was amazing, easy, and came out perfectly the first time ever though I had to make some last minute substitutions on the frosting. It's a new staple and will be easy to customize.
This is a perfect summer cake! Very moist. It’s important to use a good olive oil. I used Olio Santo. Next time I’ll use 2 8” pans. Also, I doubled the frosting recipe (which is to die for!)
This is an easy “layer” cake recipe with the potential for great flavor. The cake has a dense texture, reminiscent of a pound cake, but stays moist with the honey/lemon soak. As written, the lemon flavor is there but subtle. If I make it again I would brighten it by adding more lemon juice to the icing and the honey/lemon mixture.
I had my doubts when the cake called for olive oil but added light olive oil. The cake was dense and dry with very little taste. I think I would have rather used two 8 inch pans and saved the time and mess of splitting the sheet cake. Rarely disappointed with F&W recipes but one and done on this one.
I'm a (retired) professional baker, and I really wanted to like this cake. Rather than the 9x13 pan, I used 2, 8-inch round pans. It rose nicely, assembled easily, and looked impressive! Unfortunately, the texture was too dense and the cake was nearly flavorless.
This cake brightened my COVID day after Christmas. It’s an olive oil cake so nice and light, came together pretty fast too.
I had to level the top of the cake before frosting it. Most recipes say to do that but that step was omitted from theses instructions.
Served it with fresh blueberries!