Yum Yum Luscious Lemon Cake
One of my spring regulars for as long as I can remember. Actually, thats not true. I do remember. It was spring of 1997 (or close to it) and I found this recipe from Midwest Living magazine. And I was in love.
It was light and springy - a bit sweet with a tart undertone standing alongside a "green outdoorsy-ness" from the thyme. (yes, I may have invented the word outdoorsy-ness)
In subsequent years, as my tastes have changed a bit, it has become a tad too sweet. So the search has been on to find a replacement. And I think I have it.
The one I choose caught my eye with the words "olive oil". I was intrigued! It would be a great thing to try and be a great addition to a Mediterranean-themed party I was hosting.
I'm not very good about buying new cake pans for one recipe, so I improvised here. It called for a 10" tube pan and I use my 12 cup bundt pan. If you look closely at the top picture, you can see it isnt terribly tall, and looks a bit "squat"
But flavor is really what matters.
I do wish I had followed my instincts and taken it out 5 min earlier. Not knowing how long to cook it in this pan, I started checking it at 30 min, and took it out after 40 minutes. After 35 minutes it would have been a bit better.
Moral of the story - always trust your instincts!!!
Lemon-Rosemary Olive Oil Cake (Adapted from Cooking Light)
2 Tbs all-purpose flour
13 1/2 oz all-purpose flour (about 3 cups)
1 1/2 Tbs finely chopped fresh rosemary
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup fat-free milk
2 tsp grated lemon rind
1/4 cup fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp lemon extract
3 large eggs
1 cup powdered sugar
1 Tbs fresh lemon juice
Fresh rosemary sprig (optional)
Preheat oven to 350°.
Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients
(through salt) in a large bowl.
Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.
Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.