It may be painfully obvious, but I love to bake. Most people know this about me, and it is for this very reason that I am so often called upon to bake for others. It's a win-win.
This week I was invited to dine with colleagues after work, and as you would no doubt have already guessed - bring dessert. Although much preferable to the arduous decision of what wine to bring, this dessert request is somewhat problematic. It is hard enough choosing a dessert to appeal to the masses, but finding one that can be transported to work, left out all day, and transported again is a challenge. I'm generally a proponent of simplicity so I opted for a simple glazed cake for two reasons: 1. Cake is pretty and pleasant 2. Glaze saves hours of making and frosting a cake that will be vulnerable in transit. It also doesn't hurt that I am 1/4 Italian and a huge fan of olive oil.
Glazed Lemon Olive Oil Cake
(makes one 9" cake)
Lemon Olive Oil Cake
4 large eggs, at room temperature
1 cup granulated sugar
Zest of 2 lemons
1 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 tablespoons unsalted butter, melted
3/4 cup extra-virgin olive oil
3 tablespoons whole milk, at room temperature
1/3 cup lemon juice
2 cups powdered sugar
3 tablespoons milk (approximately)
- Preheat oven to 350 degrees. Grease a 9" cake pan and line the bottom with parchment paper.
- Sift together the flour, baking powder, and salt and set aside.
- In the bowl of a standing mixer fitted with a whip attachment, beat the eggs, sugar, and lemon zest until pale and thick (approximately 4 min.).
- In a small bowl, whisk together melted butter, olive oil and milk.
- Alternate adding the wet and dry ingredients to the egg mixture ending with the dry.
- Pour batter into prepared cake pan and bake for 30-35 minutes until a knife inserted comes out clean. Allow to cool.
- Whisk together the lemon juice and powdered sugar. Slowly add the milk until glaze reaches the desired consistency.
- Pour the glaze over the cake and spread evenly across the top and sides of the cake. Allow to set before serving (or transporting).