Wednesday, May 25, 2011
Silky Lemon Olive Oil Cake
Hello my friends! I am full of great information today - you are lucky.
Like this bit of worldy knowledge:
If you really want to do something sweet, bake a cake for someone.
Make it a super simple cake, like this one, requiring little time, everyday ingredients and relies on fresh fruit for flavor. It is summer and you have things to do other than keep warm in the kitchen like you have been doing all winter. People to save, galaxies to discover, weeds to pull.
Next time you smell the sweet aroma of a BBQ, you know what to do. I am providing you with the tools to make your summer very successful. Bake a cake and go make new friends. Life is going to be easy! You are also going to want to tuck a bottle of this wonderful Washington wine under your other arm. Bernard Griffin Rose of Sangiovese wins awards and will please everyone.
Rose and lemon cake..... it will work, promise.
You know it is summer, there are plenty of parties where you want to show up with something sweet, not from the deli counter. Considered yourself prepared and stop all the fussing.
Everyone loves gifts and presents that are edible, you just win every time. Make a cake with bright fresh fruit that pops with color and brighten every one's day.
When J had a birthday on Monday I knew that he would not be into something overly sweet and totally turned off by elaborate, honestly he didn't even want cake. I wanted cake. I wanted a silky smooth bright cake. I knew he would love this simple loaf that packs the flavorful in full force with out gagging on sugar. If fruit was in season I would have spiked it with some berries. Don't fuss that there is no berries in season or that the last of the frozen blueberries went into last week's smoothie, the lemon cake can pull it's own weight.
You are going to be okay, you have a perfect summer time cake.
Silky Lemon Olive Oil Cake
Inspired by Smitten Kitchen and adapted loosely from Ina Garten,
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sour cream
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the sour cream, 1 cup sugar, the eggs, lemon zest, vanilla and olive oil.
Slowly whisk the dry ingredients into the wet ingredients.
Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
This cake is wonderful the first day when there is a paper thin shell of sugar coating over the top of the cake.