Skip to main content

Lemon Olive Oil Cake for Stella

By

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more