Glazed Lemon Olive Oil Cake

 
lemonoliveoilcake
 

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

Lemon Glaze
1/3 cup lemon juice
 2 cups powdered sugar
3 tablespoons milk (approximately)

  1. Preheat oven to 350 degrees.  Grease a 9" cake pan and line the bottom with parchment paper.
  2. Sift together the flour, baking powder, and salt and set aside.  
  3. 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.).  
  4. In a small bowl, whisk together melted butter, olive oil and milk.  
  5. Alternate adding the wet and dry ingredients to the egg mixture ending with the dry.
  6. Pour batter into prepared cake pan and bake for 30-35 minutes until a knife inserted comes out clean.  Allow to cool.
  7. Whisk together the lemon juice and powdered sugar. Slowly add the milk until glaze reaches the desired consistency.
  8. Pour the glaze over the cake and spread evenly across the top and sides of the cake. Allow to set before serving (or transporting).
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