Sunday, April 3, 2016

Meyer Lemon and Olive Oil Cake


From the kitchen of One Perfect Bite...We'll be spending the weekend at the lake, and in preparation for our stay I've made two snack cakes for the folks who always stop by to visit while we're there. In my parlance, a snack cake is a single layer cake that can be served with or without icing. While the cakes themselves are simple and easy to prepare, I've found that baking them in a barebones kitchen can be difficult, so, I prefer to make them at home and tote them along with our suitcases for the weekend. The only problem I've experienced as a food blogger, is dealing with the expectations of folks who stop by for a visit or a meal. They think something extraordinary will be served because I talk and write about food. That's not always the case, but I hate to disappoint them, so we keep trying to please. I have on many an occasion wished I could count on supermarket bakeries for pastries and cakes that would eliminate my need to bake. That's not been the case, so as a result I have the most traveled Tupperware in the state. Stuffed with goodies from my other oven, my containers and totes are as familiar with the lake kitchen as I am. This weekend, I've brought the cake that is tonight's feature, as well as a banana cake I'll share with you tomorrow evening. Both are wonderful. I do, however, have one caution to share with you regarding the olive oil cake. It will fall slightly as it cools. It has nothing to do with your skill as a baker, it's just the nature of the beast. This is one of those cakes that stays fresh forever. It's a bold, not too sweet, palate pleaser, and those of you who like the flavor of Meyer lemons will like the cake. It needs no icing or glaze, but a light dusting of confectioners' sugar is a nice addition that will improve its appearance. Here is how it's made.


Meyer Lemon-Olive Oil Cake...from the kitchen of One Perfect Bite courtesy of Hilah Johnson

Ingredients
4 large eggs
1 cup sugar
1/2 cup olive oil
1/3 cup Meyer lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions
1) Oil a 9-10" springform pan and line bottom with parchment paper. Preheat oven to 350 degrees F.
2) On high speed, using a whip attachment beat eggs and sugar in bowl of an electric mixer until fluffy and very pale, almost white, about 5 minutes.
3) Turn speed to low and stream in oil, lemon juice and zest and vanilla beating just till combined.
4) Whisk flour, baking powder and salt together then fold by hand into egg mixture. The mixture will be very fluffy and foamy.
5) Pour into prepared springform pan and bake for 45 minutes. The top will become quite brown, as will the edges. Allow to cool in pan for 30 minutes, then unhook and remove cake from pan. Cool completely on a wire rack. Yield: 10 servings.

Cook's Note: Cake keeps at room temperature, covered, for up to 7 days without suffering loss of texture or quality.


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4 comments :

Dubravka Belogrlic said...

Meyer lemon is of course the tastiest lemon for anything cake. I have 3 old trees in the fruit garden and basically lemons all year around. So we do use quite a bit in different dishes but often in cakes. I know this type of cake and as I can see here it is moist and very tasty. I found that also olive oil adds another dimension to cakes. And as we all know it is good for us. Great combination.Cheers

Katie C. said...

I will have to try this but I only have regular lemons. Maybe add zest?

From the Kitchen said...

I would be quite happy to stop by the lake house for a slice of this simple cake. In fact, I prefer the "simple" when it comes to cake--except for German Chocolate!! Enjoy your getaway!

Best,
Bonnie

Kath said...

This cake looks wonderful, Mary! I have an orange olive oil cake that, like yours, keeps well. But it makes a large bundt cake, big enough to feed a crowd. I've "pinned" your recipe to save it for when I need a delicious snack cake. Thanks!

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