Jump to: Lemon Olive Oil Cake Ingredients, Baking Instructions
Lemons are among the most popular fruit-bearing plants to cultivate in a Growing Dome greenhouse. Because they are available year-round at the grocery store many people associate lemons with fresh lemonade on a hot summer day. However, it may surprise you to learn that lemons are, in fact, considered a winter fruit. Their peak season, when they are most abundant and of the highest quality, typically extends from December to April.
So, let’s shift our focus from the classic lemonade to a delightful dessert that celebrates the versatility of lemons. Our Easy Lemon Olive Oil Cake with Lavender Glaze is a delightful treat that combines the zesty freshness of lemons with the subtle floral notes of lavender. It’s a dessert that will satisfy your sweet tooth without overdoing it. If you are someone who doesn’t like overly sweet things you will love this recipe.
Why Lemon and Lavender?
You might be wondering what led us to pair lemon with lavender. Well, it’s all about exploring new horizons in the world of baking. Lemon’s tangy brightness perfectly complements the gentle floral essence of lavender, creating a harmonious flavor profile that’s simply irresistible. We promise you’ll fall in love with this unconventional combination.
The Secret Ingredient – Olive Oil:
It adds a rich, fruity depth to the cake, making it incredibly moist and flavorful. Say goodbye to dry and crumbly cakes, as this recipe guarantees a tender and moist crumb in every bite.
Perfect for Any Occasion:
Whether you’re planning a cozy family gathering, a tea-time treat, or a dessert to impress your guests, this lemon olive oil cake with lavender glaze fits the bill. It’s versatile and equally at home on a casual afternoon or as the grand finale to a special dinner.
Things to note:
While this lemon olive oil cake is a delightful creation, it’s important to be aware of a couple of potential pitfalls:
Lavender Intensity: The strength of lavender flavor can vary depending on the source and freshness of your dried lavender buds. Be cautious when adding lavender to the glaze; start with a small amount and adjust to your taste. Some may prefer a subtle hint of lavender, while others may enjoy a more pronounced flavor.
Olive Oil Varieties: The quality and type of olive oil you use can impact the cake’s taste. Extra virgin olive oil adds a fruity and slightly peppery note, while a milder olive oil may result in a more neutral flavor. Experiment with different olive oils to find your preferred taste.
Overmixing: Avoid overmixing the batter to prevent a dense cake. Mix just until the ingredients are combined; overmixing can lead to a tougher texture.
Despite these potential pitfalls, this cake is a delightful dessert worth trying. Don’t hesitate to make it your own by adjusting the lavender and olive oil to suit your personal taste preferences.
So, without further ado, let’s learn how to whip up this unique treat that’s sure to leave a lasting impression on your taste buds and your guests!
For the Lemon Olive Oil Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 1/2 cup olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- Juice of 2 lemons
For the Lavender Glaze:
- 1 cup powdered sugar
- 1-2 tbsp lemon juice (adjust to desired consistency)
- 1/2 tsp dried lavender buds
High altitude adjustments:
If you’re baking at a high altitude, adjustments may be needed to ensure your Lemon Olive Oil Cake turns out perfectly. We suggest decreasing the amount of baking powder slightly, by about 1/8 to 1/4 teaspoon, to prevent the cake from collapsing. At higher altitudes, there is less atmospheric pressure, which means that baked goods may also rise and set more slowly. At 8200 ft the cake was perfectly cooked in 37 minutes slightly longer than the suggested time below.
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Using a fine sifter, sift your flower.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the lemon zest and mix well.
- In another large mixing bowl, combine the olive oil and granulated sugar. Mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon juice until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the lemon olive oil cake is baking, prepare the lavender glaze. In a small bowl, combine the powdered sugar, lemon juice, and dried lavender buds. Mix until the glaze reaches your desired consistency. If it’s too thick, add more lemon juice; if it’s too thin, add more powdered sugar.
- Once the cake has cooled slightly, drizzle the lavender glaze over the top.
- Allow the cake to cool completely before serving.
FAQs
Can I use vegetable oil instead of olive oil?
You could substitute vegetable oil for olive oil in this recipe. However olive oil adds a unique flavor that is lacking in a more neutral oil like vegetable.
I can’t find dried lavender buds; can I omit them from the glaze?
Certainly, you can omit the dried lavender buds if you can’t find them or prefer not to use them. The cake will still have a delicious lemon flavor.
Can I use fresh lavender instead of dried lavender buds?
Yes, you can use fresh lavender if you have it. However, keep in mind that fresh lavender can have a stronger flavor, so use it sparingly and adjust to your taste.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer freshness.
Can I make this lemon olive oil cake ahead of time?
Yes, you can make the cake in advance. It’s actually great when prepared a day ahead as the flavors tend to meld together. Just store it properly, as mentioned above.
Do I need to sift the flour for this recipe?
Sifting the flour can help to remove lumps and aerate it, resulting in a lighter texture. While it’s not absolutely necessary, it’s recommended for a smoother batter.
Can I use whole milk yogurt instead of Greek yogurt?
Yes, you can substitute whole milk yogurt for Greek yogurt in this recipe, but be aware that Greek yogurt is thicker and can provide a slightly different texture.
What’s the best way to zest lemons?
Use a microplane grater or a fine grater to zest the lemons. Make sure to avoid grating the bitter white pith beneath the zest.
Can I use a different citrus fruit, like oranges, in this recipe?
Yes, you can experiment with other citrus fruits like oranges or limes to create variations of this cake.
How do I adjust the recipe for a different pan size?
If using a different-sized pan, you may need to adjust the baking time. Smaller pans may require a longer baking time, while larger pans may need a shorter baking time. It’s important to use the toothpick test to check for doneness.
Can you grow lemons in a Growing Dome greenhouse?
Lemons are one of those most popular citrus plants we see in our greenhouses, specifically Meyer lemons. You can learn all about growing lemons in our How to Grow Lemons blog.
