Saturday, March 28, 2015

Lemon Olive Oil Cake-An Easter Treat

"Some old-fashioned things like fresh air and sunshine are hard to beat."
-Laura Ingalls Wilder 
Keeping up with Bella and Mr. C for another walk around the neighborhood enjoying more spring blooms.

This cactus above is about ready to pop color. 





Lemon Olive Oil Cake
Cook's notes: Oh my, this cake is citrusy, moist, packed with loads of lemon flavor and so good! It's the perfect addition to your Easter brunch or dinner and sure to be a hit with your guests. The cake can be glazed or dusted with powdered sugar and served with fresh fruits.  
recipe from BHG Italian Comfort Foods 2015 
Ingredients:
  • 1 TB. butter softened
  • 1/2 cup sugar 
  • 1/2 cup slivered almonds, toasted
  • 2 cups flour
  • 4 tsp. lemon zest
  • 1 TB. baking powder
  • 1/2 tsp. salt
  • 6 TB. fresh lemon juice (about 2 lemons)
  • 3 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. almond extract
  • optional serving 2 cups cut up seasonal fresh fruit 
Cake Directions:
  • Preheat oven to 375 degrees. Grease a 9-inch cake pan with butter; set aside.
  • In a food processor combine the 1/2 cup granulated sugar and almonds. Cover and pulse with several on/off turns until mixture is fine. Transfer to a large bowl. 
  • Stir in flour, lemon zest, baking powder, and salt until combined. Make a well in the center of the flour mixture; set aside.
  • In a medium bowl whisk together eggs, buttermilk, olive oil, 3 tablespoons of the lemon juice (reserve 3 tablespoons) and the almond extract. Add to flour mixture all at once, stirring just until combined. Pour batter into prepared pan.
  • Bake 22-25 minutes or until a wooden toothpick inserted in the center comes out clean. 
  • Cool cake on a wire rack for at least 15 minutes. 
Glaze Ingredients:

  • 1- 1/2 cups confectioners' sugar
  • 3 TB. reserved lemon juice or limoncello (Italian lemon liqueur)
  • 2 TB. butter, melted
Glaze Directions: 
  • Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. 
  • Drizzle over the warm cake and garnish with thyme or rosemary sprigs.

1 comment:

  1. The colors in the Arizona landscape simply intrigue me. They are unlike hues I've ever seen in nature. You are enjoying this region of the country a lot, aren't you?

    That cake sounds delicious.

    ReplyDelete