Sunday, July 12, 2015

Lemon Olive Oil Cake for Stella


Just like me, the Enthusiastic Kitchen Elf shows love and friendship through food. So, when we were heading to the beach for a belated birthday celebration, he asked me what kind of cake we were going to make for our friend Stella.

I asked what he thought about a bundt cake with some flowers in the center. He was excited to help. He measured, he tried (and was moderately successful) with the two handed egg-break, he whisked, and he baked. He even decided on the colors of the flowers and the birthday candles.


The cake was delicious, moist, and well-appreciated by the birthday girl and our other friends.


Ingredients
Bundt
  • butter and flour for the pan
  • 1-1/4 C freshly squeezed lemon juice
  • zest from 4 organic lemons (we used Meyer lemon)
  • 3 C flour
  • 1/2 C ground almonds
  • 1 1/2 t baking powder
  • 5 large eggs
  • 2-1/2 C organic granulated sugar
  • 1 1/2 C mild olive oil
Glaze
  • 1/2 C organic powdered sugar
  • 2 t freshly squeezed lemon juice
  • 1t water

Procedure
Preheat oven to 350°F and butter your bundt pan to prevent sticking. Set aside.

Place all dry ingredients in a large mixing bowl. Make a hollow in the dry ingredients and add in the wet ingredients. Whisk until smooth.

Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, approximately 75 to 90 minutes. If the top is browning too much, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.

Turn the cake out onto a wire rack and cool completely. While the cake cools, make the glaze.

Place the powdered sugar in a small mixing bowl and whisk in the lemon juice and water. Pour the glaze over cooled cake and let harden before serving.

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