Lemon Cake with Extra Virgin Olive Oil | The Whole Grains Council

Ingredients

• ¾ cup white whole wheat flour
• ¾ cup all-purpose flour
• 1 cup sugar
• ¼ cup extra virgin olive oil
• ½ cup sour milk (can substitute buttermilk)
• ¼ cup warm water
• 2 large lemons, zest and juice
• 2 eggs
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ cup cream cheese
• ¾ cup icing sugar
• 1 tablespoon lemon zest
• 1 tablespoon extra virgin olive oil
• Glazed lemon slices (optional garnish)
• 1 lemon, thinly sliced
• ¾ cup sugar