This simple, rustic cake has a slightly-crunchy texture courtesy of cornmeal and is flavored by lemon-infused olive oil.
Olive oil cake mix (included in basket)
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the infused olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and infused olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
For optional glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by the spoonful over cake after it has been turned out onto cooling rack, spreading within half an inch of the cake’s sides.