Lemon Olive Oil Cake

  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.

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.

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!

Lemon Olive Oil Cake

 

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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!

3.3.3070

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