Friday, April 27, 2012

Meyer Lemon Olive Oil Pound Cake

I had bought one of the last bags of Meyer lemons at the store with no planned recipes. I looked around on the internet and just couldn't find anything that screamed "MAKE ME!" but I did come across this recipe on Pinterest and figured there was no reason not to substitute the lemon zest and juice for Meyer lemon zest and juice.



Meyer Lemon Olive Oil Pound Cake
Source: A Cozy Kitchen, originally from The Craft of Baking
Servings: 1 loaf
Printer Friendly

Cake Ingredients:
    • 1 tbs. unsalted butter, softened
    • 3/4 cup + 2 tbs. all-purpose flour
    • 3/4 tsp. baking powder
    • 1/2 tsp. salt
    • zest of 1 Meyer lemon
    • 1/2 cup sugar
    • 2 eggs
    • 1 1/2 tsp. Meyer lemon juice, strained
    • 1 1/2 tbs. milk
    • 1/3 cup extra-virgin olive oil
    • 3 1/2 tbs. unsalted butter, melted
    Glaze Ingredients: (optional)
    • 1 cup powdered sugar
    • 1 1/2 tbs. water

Directions:
1. Preheat the oven to 350. Line the bottom of an 8.5 x 4.5 loaf pan with parchment paper. Spread the butter over the paper and up the sides of the pan.
2. Add about two inches of water to a medium saucepan and bring to a simmer over medium high heat.
3. Meanwhile, combine the Meyer lemon zest, sugar and eggs in the bowl of your stand mixer with the whisk attachment.
4. In a small bowl, combine the flour, baking powder and salt. In another small bowl, whisk together the Meyer lemon juice, milk and olive oil.
5. Place the bowl of your stand mixer over the simmering water and whisk the ingredients for 2 minutes or until the are warm. Return the bowl to the stand mixer and beat on medium speed until the mixture is pale yellow, thickened, about 6 minutes.
6. Slowly pour the lemon juice/milk/olive oil mixture into the stand mixer. Once combined, lower the speed to slow and pour in the flour. Once combined, stop the mixer, scrape down the sides and return the machine to low while pouring in the butter.
7. Pour the batter into the prepared loaf pan and bake for 20 minutes. Rotate the pan and continue baking for another 20 minutes or until the cake is golden brown and cooked through.
8. Transfer the cake from the loaf pan to a wire cooling rack.
9. (Optional) Prepare the glaze by whisking together the powdered sugar and water until it reaches your desired consistency. Drizzle over the cooling cake.

Unfortunately the lemon flavor comes out much stronger than the olive oil flavor in this cake. If you want a more pronounced olive oil flavor use a higher quality one. The first time I made this cake I used the glaze and didn't the second time. I don't think the glaze added anything extra to the cake. It's delicious on its own. 

No comments:

Post a Comment