I love it when I’m sitting in the office and I hear Victor tinkering in the kitchen… It always means I’m in for a treat! And, this time – as always – I was right!
It seems we were devoid of a dessert. I think the last one had been a Strawberry Rhubarb Cobbler I had thrown together. Since I didn’t take a picture, I didn’t write about it – but it was pretty good.
But I digress…
Just because we’re both trying to lose weight doesn’t man we’re not enjoying life… Smaller portions… moderation… balance… you know… how life would be if we had any sort of self-control, at all… (which, of course, we don’t.)
ANYWAY…
I hear the sing-song-sound of the oven reaching temperature and pop my head in to see what’s going on. A Lemon Olive Oil Cake – conceived because the butter was frozen… Gotta love a guy who can instantly regroup…
Lemon Olive Oil Cake
- 150 g eggs (3 large eggs, room temperature)
- 250 g granulated sugar (1¼ cups)
- 220 g olive oil (1 cup)
- 18 g lemon zest (zest of 3 lemons)
- 80 g lemon juice (⅓ cup)
- 10 g vanilla extract (2 tsp)
- 250 g all-purpose flour (2 cups)
- 8 g baking powder (2 tsp)
- 6 g salt (1 tsp)
- 160 g milk (⅔ cup)
- 60 g powdered sugar (½ cup)
- 20 g lemon juice
Preheat oven to 350°F / 180°C.
In a large mixing bowl mix the sugar and the eggs and beat until pale.
Add the olive oil and mix until incorporated.
Add the lemon juice, zest and vanilla extract. Mix well.
Mix dry ingredients together. Stir in half the dry ingredients, then the milk, and finally the remainder of the dry, mixing well after each addition.
Transfer to a buttered 9″ pan. Bake for about 55 minutes or until a toothpick inserted in the cake comes out clean.
Cool 10 minutes in pan then remove to cool completely.
Top with a glaze of powdered sugar and lemon juice, if desired.
It was everything it was supposed to be – light, refreshing, and perfectly dessert-ish.
