Lemon and Extra Virgin Olive Oil Cake

With my new found ‘Love it/Make it‘ mantra, as soon as I saw this cake on Dorie Greenspan’s website I knew that I needed to make it.  Our house was full of lemons and I had some good extra virgin olive oil which I had received as a gift which would be perfect.  I was set.  Of course, when I arrived home it turned out that mum had made a cake.  A lemon cake.  I was mortified. Annoyed actually.  I hate it when a plan doesn’t come off.  But it was meant to be as mum’s cake hadn’t turned out that well.  Result!

This is a very good cake.  I don’t think its going to be great if you use a cheap olive oil (not that you would) but a fruity extra virgin olive oil will be very good.  And I have decided that loaf cakes are the best.  Now, the recipe didn’t call for any icing, but I wanted an extra hit of lemon (and it made good use of the juice from the lemons too).  I just mixed the lemon juice with icing sugar until I had a pouring consistency.

Here’s the recipe.  If you fancy trying something a little different (and have some spare olive oil) then I highly recommend this cake.

Have a great weekend!

~ Pru

If Life Gives You Lemons …

… it’s too cold for lemonade silly, make this cake instead!

I don’t think I have ever declared anything to be the best on my blog.  I think its a huge claim to make but I can say that this lemon cake recipe will be our go to recipe from now on.  There are many things in its favour:

1.  It’s a Dorie Greenspan recipe adapted by Ina Garten.

2.  It’s yoghurt and oil based instead of using butter.

3.  There’s a glaze AND icing.

See, it’s perfect in so many ways!  And this cake is seriously good.  It’s easy to make, requires a bowl and mixing jug, bakes within 50 minutes and is very, very tasty.  The link is here.

I tweeted about how fantastic this cake is and Dorie Greenspan replied to say that the cake is very adaptable.  She suggested instead of lemon using vanilla beans, lavender or Greek yoghurt and rosemary.  I’m going to have to make the rosemary version (with some flaked salt on top).

If you try this cake, please let me know what you thought of it.


~ Pru