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  • Fall
  • 1 hour
  • Serves 6

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Meyer Lemon Olive Oil

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Meyer Lemon and Grape Cake

Meyer Lemon and Grape Cake

Ingredients

  • 1 C all purpose flour
  • ½ t baking powder
  • ½ t salt
  • ⅛ t baking soda
  • 3½ T butter
  • ½ C sugar
  • 1 pinch lemon zest
  • 1 egg
  • 4 oz Beaumes de Venise or Muscat Wine
  • 1 C SOOC Meyer Lemon Olive Oil
  • 1 C grapes, quartered

Directions

  • 1. Sift the dry ingredients. Cream the butter with the sugar. Add the lemon zest and egg and beat together until smooth.
  • 2. Folding with a spatula, add the sifted dry ingredients alternately with the Meyer Lemon Olive Oil and sweet wine.
  • 3. Spoon the batter into buttered and floured muffin tins. Scatter the quartered grapes over the muffin tins. Dot the cakes with small knobs of butter and sprinkle lightly with sugar.
  • 4. Bake at 350°F until the top is set. Let cool on rack.

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Meyer Lemon and Grape Cake

  • Fall
  • 1 hour
  • Serves 6

Meyer Lemon and Grape Cake

Ingredients

  • 1 C all purpose flour
  • ½ t baking powder
  • ½ t salt
  • ⅛ t baking soda
  • 3½ T butter
  • ½ C sugar
  • 1 pinch lemon zest
  • 1 egg
  • 4 oz Beaumes de Venise or Muscat Wine
  • 1 C SOOC Meyer Lemon Olive Oil
  • 1 C grapes, quartered

Directions

  • 1. Sift the dry ingredients. Cream the butter with the sugar. Add the lemon zest and egg and beat together until smooth.
  • 2. Folding with a spatula, add the sifted dry ingredients alternately with the Meyer Lemon Olive Oil and sweet wine.
  • 3. Spoon the batter into buttered and floured muffin tins. Scatter the quartered grapes over the muffin tins. Dot the cakes with small knobs of butter and sprinkle lightly with sugar.
  • 4. Bake at 350°F until the top is set. Let cool on rack.