Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur