Lemon Olive Oil Cake

SCRAPS #37: topped with sour candied lemon peels and pistachios

My biggest pet peeve when it comes to lemon cakes is when they don’t actually taste like lemon. I’ve tried so many cakes claiming to be a lemon cake, you bite into them and find a vanilla cake with a sugary frosting. I can promise you, this cakes is packed with packed in lemon flavor: the batter contains fresh lemon zest and juice, we drizzle lemon juice all over the baked cake for some extra tartness and moisture, and to finish it all off, we top the cake with sour candied lemons and a lemon glaze.

Rubbing the lemon zest and sugar together is key to getting the most amount of lemon flavor in your cake. Lemon peels are packed with flavorful natural oils and the abrasive texture of sugar rubbing against the zest helps you extract most of those delicious oils.

While the making the sour candied peels is an optional step, it’s a fun thing to do while your cake is in the oven. The sweet lemon peels are coated in sugar and citric acid for the ultimate sour kick. They make the perfect topping for this cake and they taste like nature’s sour patch kids.

Olive oil is my favorite go-to fat for this cake, it brings such a beautiful floral undertone. That said, if you don’t have any on hand, feel free to use any neutral oil of choice as a substitute.

The recipe will bring a little sunshine on a gloomy day, I’m excited for you to make it!

Carolina

RECIPE

Makes: 8 to 12 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Printable recipe here

LemonOliveOilCake

63.5KB ∙ PDF file

Download

Download

INGREDIENTS

CAKE

• 1 cup (200 g) granulated sugar

• 1/2 teaspoon kosher salt

• 1 tablespoon lemon zest (the zest of 3 small lemons)

• 1/4 cup freshly squeezed lemon juice (the juice of 2 small lemons)

• 3/4 cup (150 g) extra-virgin olive oil

• 3 eggs

• 1 cup (120 g) almond flour

• 1 1/2 cups (192 g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

CAKE TOPPINGS

• 2 small lemons

• 1/2 cup (100 g) granulated sugar, divided

• 1 to 2 teaspoons citric acid

• 1 1/8 cup (150 g) powdered sugar

• A handful of pistachios, finely chopped

INSTRUCTIONS

1. Heat the oven to 350°F (175°C). Line a 10-inch (25-cm) round baking pan with parchment paper.

2. In a medium mixing bowl, combine sugar, salt, and lemon zest.

   Massage everything together using your fingers until fragrant and until the sugar turns a pale yellow. The abrasive sugar texture will help break down the peel and extract all those flavorful lemony oils in the zest.

3. Add the oil, eggs, lemon juice, and almond flour. Whisk to combine. Once smooth, add the flour on top. Sprinkle the baking soda and baking powder on top of the flour, and run your fingers through the dry ingredients to evenly distribute the rising agents through the flour. Whisk everything until combined or until there are no visible dry flour spots.

4. Pour the cake batter into the pan, and bake for 40 to 45 minutes, or until golden brown on top, checking on it halfway through. As always, all of our ovens are different, so to check if the cake is ready, I like to tap the middle of the cake gently. If it feels wobbly and liquid underneath the surface, keep baking it, if it feels nice and springy, it’s ready to come out.

5. Take the cake out the oven, poke a bunch of holes in it using a toothpick or skewer and evenly juice the remaining 1 small lemon (2 to 3 tablespoons lemon juice) all over the cake. Set the cake aside and allow it to come to room temperature.

   

6. While the cake is chilling, make the toppings: peel the 2 lemons using a peeler or a pairing knife, avoiding as much of the pith as possible. Thinly slice those peels into 0.5 cm thin sticks.

7. Add the sliced peels to a small saucepan over medium heat. Cover with water and boil for 15 minutes. 

8. After 15 minutes, discard the water, while keeping the peels in the pan. Add 1/4 cup of sugar (50 g) and 1/8 cup (30 g) water in the pan. Simmer the peels, sugar and water for 5 to 6 minutes.

9. In the meantime, add the remaining 1/4 cup of sugar to a plate. Mix in the citric acid. Using a fork, fish out the peels from the syrup, and add them to the citric acid and sugar mixture. Toss to coat the peels. Cut the peels into smaller pieces, to your preference (you can also keep them whole).

10. For the glaze, combine the powdered sugar and 2 tablespoons of freshly squeezed lemon juice in a bowl. Whisk until smooth. If the mixture is too thin, add more sugar, if the mixture is too thick, add more lemon juice. You’re aiming for a thick, pourable consistency.

    

11. Pour the glaze all over the cake, gently pushing it toward the sides of the cake. Top it with sour candied lemon peels and pistachios.

    

12. Cover and store at room temperature. This is one of those cakes that get better day by day. Serve with a dollop of yogurt and a drizzle of olive oil on top.

    

OTHER GOOD STUFF TO COOK UP THIS WEEK

FISH KATSU PICCATA PASTA- crispy crunchy panko crusted fish, over bright, buttery lemon spaghetti. If you’re a fan of Japanese and Italian food I think this will become a favorite of yours. Fry up your favorite fish, I’m talking salmon, cod, halibut, make a quick, lemon, caper, and butter sauce and dinner is ready! 

CRISPY POTATO CHEESE BALLS- These cheese balls are a deliciously crispy on the outside and full of cheesy savory goodness on the inside. Feel free to add additional spices of what you love most to the potatoes. I was going to add some jalapeño because I love spice but sometimes you just want to stick with a classic combination, so I added scallions. They are a party snack appetizer almost everyone will love. 

HONEY CHIPOTLE FISH TACOS- A flavor-packed recipe that meets all my weeknight dinner or lunch requirements. It’s quick, versatile, adaptable, and not only delicious but satiating. The entire meal comes together in less than 30 minutes with minimal effort. Make the marinade, roast the fish of your choice, ( I prefer salmon ) chop a few fruits and veggies for the pico de gallo while the fish is roasting, warm tortillas, and set your table with toppings of choice. Challenge yourself to make that recipe your own by substituting those ingredients with something you might already have in your pantry, and enjoy life a little!

CITRUS SALAD - The citrus platter gets drowned in a pleasantly sharp, ginger honey dressing emulsified with good-quality olive oil and the juice from the leftover citrus peels. We’ll wrap up the dish with a generous sprinkle of salty, creamy feta and crunchy pistachios for some extra color and texture. It’s a light, easy salad packed with so much flavor, it’s a guaranteed showstopper.