Ingredients
Olive Oil Loaf
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup Corto® Agrumato-Method Lemon Verbena Olive Oil
- 1 ¾ cups all-purpose flour
- ½ cup plus 1 Tbsp heavy cream
Olive Oil Glaze
- 1 ½ cups confectioners’ sugar, sifted
- 3-5 Tbsp water
- 1 ½ Tbsp Corto® Agrumato-Method Lemon Verbena Olive Oil
Directions
Preheat the oven to 350°F. Grease a loaf pan with olive oil, then line with parchment paper, leaving an overhang.
In the bowl of a stand mixer, add the sugar, baking powder, and salt. Mix until combined. Add the eggs and beat for 3-5 minutes. Turn the speed to low, slowly drizzle in the Agrumato-Method Lemon Verbena Olive Oil and mix until fully combined.
Add half the flour, then half the cream and mix. Scrape down the sides of the bowl with a rubber spatula. Add the remaining flour and cream, mixing until just combined.
Pour the batter into the loaf pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan on a wire rack—at least 2 hours.
To prepare the glaze, whisk together the confectioners’ sugar and 3 Tbsp water until smooth. Slowly drizzle in the Agrumato-Method Lemon Verbena Olive Oil, stirring constantly. Add more water if needed to thin the glaze. Spoon over the cooled loaf. Let sit for 10 minutes to set.