If you are looking to add a delightfully bright zing to your cake, then one of the best ingredients you can use is lemon. Lemon is the star when it comes to making moist cake and our lemon and olive cake recipe is perfect for any occasion, especially this festive season. Top it off with fresh fruits, berries or whipped frosting and you would have made the most amazing cake ever.
Last weekend, we had a small gathering at my place. Not many people, but some special friends. So I decided to make this delicious treat for them. We had roasted chicken, goat cheese salad, chilly honey potatoes and wine on the menu. I had learned to bake from an early age from my grandma. She absolutely loved baking and I enjoy it a lot too. Initially I had decided to go with blackberry cheese cake for dessert, but then I remember that my girlfriends were mad over lemon treats. This is when I went online and found this amazing recipe.
I can say it was a job well done because as soon as it was served, it went quickly. Everyone loved it. It was neither too tangy nor too sweet. It was simply perfect. So the next time you have a get-together, don’t forget to include this delicious cake in your menu. It is easy to bake and doesn’t even take much time.
But then, do you really need an occasion to have a slice of this wonderfully tasty lemon treat? Sometimes, all you need is a simple cake to turn a boring evening into a little celebration. Most of the cake recipes that we come across are filled with chocolate and caramel and are sinfully sweet. But, our little lemon delight with its fresh and clean flavours is a kind of cake you can enjoy any day.
http://www.pinterest.com/pin/565131453212098427/
Ingredients:
- 225g cake flour
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup extra virgin olive oil
- 1 cup whole milk plain yogurt
- 2 tsp baking powder
- ¼ cup lemon juice
- Zest of 4 lemons
- Pinch of salt
- ¼ cup powdered sugar
- Raspberries or strawberries (for garnish)
- Preheat oven to about 375 degrees.
- Use olive oil to grease a 9 ½ cake pan and then dust with flour
- Sift flour, salt and baking powder together and set aside
- Add granulated sugar to the zest of lemon and rub together so the flavour of the lemon is infused into the sugar.
- Use a whisk attached stand mixer and beat eggs and sugar on medium speed. After the mixture has doubled in size, reduce the speed and add yogurt and lemon juice.
- Add olive oil in a slow and steady stream and mix until all the ingredients have combined well.
- Reduce speed to the lowest and add the flour mixture. Mix until it has combined well.
- Prepare a cake pan and pour the batter. Bake for about 45 minutes or until done (this can be tested using a toothpick)
- Remove cake from the oven and allow it to cool. After about 20 minutes, remove cake from the pan.
- After the cake has cooked completely, sprinkle powdered sugar on top and garnish with raspberries or strawberries.
Source: http://foodloversodyssey.typepad.com/my_weblog/2013/04/lemon-olive-oil-cake-from-puglia.html
