New Favorite: Lemon Olive Oil Cake

New Favorite: Lemon Olive Oil Cake

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Feb 19, 2008

We sense a theme. Lemons are all we want right now. Lemons and olive oil combine in a sunny, new favorite cake - it's really the best thing we've had in a long time.

This Lemon Olive Oil Cake from Gourmet is a tender, soft, so-light cake that we just love. It's made with plenty of lemon zest and lemon juice. We use a fruity olive oil for a rich taste and flavor, and it's lightened at the end with whipped egg whites so the rich fruitiness is balanced by its airy texture. It's good for breakfast, tea, and after dinner.

We added a little lemon thyme too to give it a slightly herbed flavor - the savory taste was a pleasant note in this already not-too-sweet cake. We served it with fresh lemon slices and creme fraiche.

How are you using lemons right now? Try this cake if you haven't already - it's a rustic gem.

Untitled-3 Group 12 Created with Sketch. rss Untitled-2