Monday, March 29, 2010

Lemon, Orange and Thyme Olive Oil Cake

What do you think I would make if I have plenty of lemons? First, I will make a couple glasses of Lemon Drops (the cocktail drink of course, NOT the candy) and, then after getting some buzz of it, I would attempt to make some kind of lemony desserts. I received a few lemons from AMV last week so I decided to make a variation of this yummy looking Lemon Cake - adding in extra lemon and orange zest and using thyme instead of lavender.

Side note: I used Whole Wheat Flour from Trader's Joe so the cake texture turned out to be a bit grainy (accordingly to Mo-Fo, it's corn-cake like). I guess I still need to figure out when and how to substitute all-purpose flour with whole-wheat flour correctly. Any recommendations?

1.5 cups all purpose flour
1 cup + 1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup olive oil
5 teaspoon lemon zest
5 teaspoon lemon juice
2 teaspoon orange zest
2 teaspoon freshly minced thyme leaves

  • Preheat the oven to 350 degrees.
  • Mix the flour, 1 cup of sugar, baking soda and salt in a large bowl.
  • In a medium bowl, mix the eggs, milk, olive oil, 4 teaspoon of the lemon zest, 1 teaspoon of the orange zest and the thyme leaves.
  • Add in the wet mixture to the dry ingredients in the large bowl and stir with a wooden spatula to combine. The batter will be on the wet-side.
  • Pour the batter into a greased and floured 8.5"x4.5" loaf pan and bake for 55-60 minutes, until a wooden skewer comes out clean.
  • A few minutes before the cake is ready, start making the glaze by heating 1/2 cup of sugar and the lemon juice in a small pot until the sugar becomes a syrup.
  • When the cake is done, remove it from the oven and, while it's still in the pan, poke holes about 1" apart from the top of the cake all the way to the bottom using a long wooden skewer.
  • Pour half of the glaze over the cake (while it's in the pan), let the cake soak the syrup and rest for 15 minutes before removing it from the pan to a platter.
  • Add in the rest of the lemon zest (1 teaspoon) and orange zest (1 teaspoon) into the pot and cook over a low heat for 5 minutes or so until thicken. Be careful not to burn the syrup.
  • Remove the syrup from the heat and wait for 30 seconds before pouring the thicken syrup over the cake.
  • Let the cake cool for 30 minutes or so before serving.

1 comment:

  1. hee hee...i actually liked the texture of it! I just wasn't sure how you got it that way. It was so tasty and moist, i never would have guessed it was whole wheat flour!