I’ve been a bit behind on my blog this past week, but it’s been a crazy few days. It’s only about to get busier with more meeting and interviews to come for potential jobs – wish me luck! Back to the blog…I finally got around to trying an olive oil cake. This cake has gained popularity over the recent years as a wonderfully moist cake great for brunch or dessert. I had no doubt that it would be moist as I have used olive instead of butter for cakes, but just how much of that olive oil can you taste? I was about to find out…
- 2 cups all-purpose flour
- 1 3/4 cup sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup extra-virgin olive oil*
- 1 1/4 cup whole milk
- 3 large eggs
- 1 1/2 tbsp grated lemon zest**
- 1/4 cup fresh lemon juice**
- 1/4 cup lemonade**
- *reduced amount of olive oil from original recipe
- **These are substitutions I made to the recipe, using lemon flavors instead of orange. Proceed with the same procedure in the original recipe, using the marked substitutions for the original ingredients
For complete recipe click here
**Helpful tips and common mistakes
I knew immediately that I wanted to make a lemon olive oil cake so I used a recipe found on Food52, substituting the orange flavors for lemon. After reading the reviews, I noticed that many people advised using less olive oil so I reduced the amount from 1 1/3 cups to 1 cup. With these small adjustments, this lemon olive oil cake came out beautifully golden brown!
To make a little something extra, I garnished the cake with caramelized lemon slices. The cake was just as delicious as I had expected with a subtle hint of lemon. The olive oil was the key factor in the texture of the cake, without leaving a strong taste of the olive oil in your mouth. The caramelized lemon slices were the perfect topping as it added extra tartness. Even though the amount of olive oil was reduced from the original recipe, the cake was far from dry. In fact, I would try even reducing it to 3/4 cup next time I use this recipe. Use meyer lemons when they are available or change up the citrus fruit (grapefruit anyone?) to make this cake your own!
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