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Lemon Olive Oil Cake

lemon olive oil cakeIf you’ve been following my blog, you’ll see that I don’t post many desserts (the most recent was oats & cranberry bars back in March) and if I do it’s usually ones that are easy to make.

  My sweet tooth tends to gravitate to things such as blue cheese with fruit and a glass of port, sherry, or ice wine.  Of course I have made my fair share of desserts over the years but I much prefer to focus around the appetizer and main meal.  I find I’m pleasantly satiated and to make room for dessert doesn’t make sense.  However, if the main meal is light then I don’t mind a slice of pie or cake.  This recipe calls for olive oil instead of butter and while it might sound like an odd ingredient for a cake, once you make it, you’ll want to make it again and again.  The cake ends up moist, slightly dense, and topped with a lemon glaze, well, how good does that sound.  You can also make it with grapefruit, lime or orange.  Citrus fruit works perfectly with the olive oil.

Today starts the Victoria Day long weekend in Canada.  This weekend typically signifies the welcome of warmer weather, family get-togethers, cottage life begins, and propane tanks are filled for the bbq season.  Celebrate the weekend with this easy-to-make cake!

Serves 6 to 8
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
1 cup sugar
zest of 2 lemons (or more if you like)
1 teaspoon vanilla extract
1 1/4 cups extra-virgin olive oil

Lemon Glaze
1 cup icing sugar
3 to 4 tablespoons fresh lemon juice

Preheat oven to 350f. Grease and flour a 9-inch pan lined with parchment paper.

Measure out the flour, salt and baking powder into a bowl and mix with a fork. In a large mixing bowl combine sugar and lemon zest. Mix well then add olive oil. Using a hand or stand mixer beat on low until combined. Then add eggs one at a time. Add vanilla and then add flour. Mix until combined.

Pour batter into prepared pan and bake 45 minutes or until the top springs back when touched. Cool cake in pan 10 minutes before removing. Place cake on a wire rack to cool completely before pouring glaze over.

olive oil cake CollageTo make the glaze, combine sugar and lemon juice. You’ll want it to be thick but pourable. Add more lemon juice to thin it out.

lemon olive oil cakeThe Culinary Chase’s Note:  Olive oil will have a lighter taste than extra-virgin olive oil.  If you want a fruitier olive-oil flavor go with extra-virgin but either way will be lovely.  Enjoy!

Lemon Olive Oil Cake
 
Prep time
12 mins

Cook time
45 mins

Total time
57 mins

 

This recipe calls for olive oil instead of butter and while it might sound like an odd ingredient for a cake, once you make it, you’ll want to make it again and again. The cake ends up moist, slightly dense, and topped with a lemon glaze, well, how good does that sound. You can also make it with grapefruit, lime or orange. Citrus fruit works perfectly with the olive oil.
Author: The Culinary Chase
Recipe type: Dessert
Serves: 6 – 8

Ingredients
  • 1¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup sugar
  • zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1¼ cups extra-virgin olive oil
  • Lemon Glaze
  • 1 cup icing sugar
  • 3 to 4 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 350f. Grease and flour a 9-inch pan lined with parchment paper.
  2. Measure out the flour, salt and baking powder into a bowl and mix with a fork. In a large mixing bowl combine sugar and lemon zest. Mix well then add olive oil. Using a hand mixer beat on low until combined. Then add eggs one at a time. Add vanilla and then add flour. Mix until combined.
  3. Pour batter into prepared pan and bake 45 minutes or until the top springs back when touched. Cool cake in pan 10 minutes before removing.
  4. To make the glaze, combine sugar and lemon juice. You’ll want it to be thick but pourable. Add more lemon juice to thin it out.
  5. Place cake on a wire rack to cool completely before pouring glaze over.
Notes
The Culinary Chase’s Note: Olive oil will have a lighter taste than extra-virgin olive oil. If you want a fruitier olive-oil flavor go with extra-virgin but either way will be lovely. Enjoy!

 

The post Lemon Olive Oil Cake appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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