Lemon Olive Oil Cake with Forest Blackberries
Looking for a signature summer cake? Light and refreshing with a bit of a lemon zing? Well, look no further than here. I recently came across a few European olive oil recipes specific to baking the last few weeks and wanted to give them a go. In the past, I have really enjoyed savory Italian breads with sundried tomatoes but haven’t explored into continental cakes or the quintessential sweet loaves. Baking with olive oil truly produces a moist cake similar to a spongecake. With picnic blankets dappling the city’s parks and wonderful in-season fruits, now has never been a better time to spend a morning in an apron.
First, decide on your fruit that will pair with lemon. The recipe calls for any type of fruit, whether your favorite or in-season. The husband and I recently came across some blackberries and when faced with adding them either to my usual breakfast cereal or baking a cake, I think it is safe to assume I would follow the latter.
Secondly, decide your olive oil carefully. I used a Mediterranean blend EVOO for my cake as the flavor was not too assertive or overtly “olive-y”. You may want to taste Greek or Italian olive oils and decide which is best for you and put the bottle aside for future use.
Before you get going on this summertime treat, there is one step you should not overlook. When you begin to add your oil mixture to the egg mixture, take it slow. If you add your oil to the eggs much too fast the batter will split – just the kind of danger you run into when you are whipping up your own homemade mayonnaise. Take a minute – after all, they say that when baking a cake you should think of someone special. If you do, the cake will always taste better. So consider this your moment for a sweet thought while baking up a sweet cake.
Baking: Resist the urge to open your oven before the 35 minute mark. Check with a toothpick and ensure that it comes out clean. One finished, let cool then garnish with fruit, lemons, and powdered sugar. This makes for a perfect cake with pair with tea or coffee but a selling point for me? It’s truly portable. I love being able to join friends in the park and with all this city walking it has to be able to make the journey. This Lemon Olive Oil Cake successfully made the trip across town.
Enjoy it and remember you can always update the taste with a different fruit as we continue to savor the warmer days of summer.
- 1 cup (200g) sugar
- Zest of 2 lemons
- 1/2 cup or 1 stick (100g) melted butter
- 1 cup (200g) olive oil
- 1 tbsp lemon juice
- 2 cups (250g) flour (Polohruba CZ)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1 1/2 fruit
- Powdered sugar
- Preheat your oven to 350F (180C) and center your baking rack. Butter & flour a 9" round baking pan
- In a small sauce pan, begin to melt your butter over low heat. While butter is melting, place sugar and zest in a bowl and combine to release the flavors - set aside. In a bowl, combine flour and baking powder thoroughly - set aside. In a large bowl, combine the melted butter, olive oil, and lemon juice.
- Working now with your mixer, begin to whisk the eggs, sugar, and salt. Beat at high speed until ribbons form - about 10 minutes. The egg mixture should double in volume and become pale in color. Once you have reached this, begin to slowly add the olive oil mixture as to not break the mixture - this should take a few minutes. Once combined, slowly fold in your dry ingredients. Do not overmix.
- Pour half of the batter into your prepared pan, add fruit, then continue with the second half of the batter. Place in the oven and bake for 35-40 minutes or until a toothpick comes out clean. Let cool and serve with powdered sugar and lemon garnish.
- Add your own favorite, in-season fruit!