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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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