Birthday Bakes: Lemon Olive Oil Cake

23 Oct

I’ve been lost in a massive RA flare the last couple of weeks, and realized literally the night before it, that I hadn’t made or even conceived of a cake for my father-in-law’s birthday.  And of course this was the one time I was out of both butter and chocolate. Ugh. But you know, butter is certainly not the only fat around that can keep a cake moist and flavorful. While most average kitchen oils don’t have a ton of flavor to speak of, there is one that can bring out the fruitiness of citrus and makes a cake that is actually better after it sits for a day. That’s olive oil. Extra virgin is preferred, but it doesn’t have to be anything top shelf, just an extra virgin olive oil that you like the flavor of when you cook. If it doesn’t taste right on its own, it won’t make a cake you want to eat. Using liquid fat means a slightly different approach than the traditional creaming method for cakes, but this one is pretty forgiving so don’t stress!

Lemon Olive Oil Cake

  • 2 cups cake flour
  • ⅓ cup cornmeal
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 3 large eggs
  • 1 cup plus 2 tbsp. granulated sugar
  • 1 tbsp. finely grated lemon zest
  • 1¼ cups extra virgin olive oil
  • 3 tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract

Preheat an oven to 350 degrees F. Grease and sugar-coat a Bundt pan and set aside.

In a small bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside. In another small bowl or measuring cup, combine the lemon juice and extracts.

In the bowl of a stand mixer, using the whisk attachment, beat the eggs, sugar, and lemon zest together until thick, light, and ribboning off of the whisk. It will take about 3 minutes.

With the mixer still on high speed, slowly stream in the olive oil and beat until thick.

Add the flour mixture in three additions, alternating with the lemon juice mixture, beginning and ending with flour. Fold the mixture a few times with a large spatula to ensure that everything is well-incorporated.

Pour the batter into the prepared pan and gently shake to even it out.

Put the cake in the oven and bake for 40-45 minutes, or until a tester comes out clean. Cool in the pan on a wire rack for 10 minutes, and then invert onto another rack to cool completely. Once cool, cover in plastic wrap and leave at room temperature. The day you are going to serve, finish it with a simple powdered sugar and lemon juice glaze.

It cuts easily, revealing a beautiful fragrance from the lemon and fruity olive oil, a crisp exterior from sugaring the pan prior to baking, and a crumb that’s moist, dense, and citrusy. It’s soft, but the cornmeal adds a slight coarseness that keeps the texture from being one-note.

But don’t take my word for it, my father-in-law had three pieces the night I served it to him. That’s the ultimate in rave reviews from my perspective.

This recipe is another example of how some of the best cooking discoveries can come from creating from what you have on-hand. With a piece of fruit from the refrigerator and the oil I use in most of my cooking, I had the base of a really special cake and didn’t even know it. But now I do, and you do too!

Ciao for now,

Neen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: