Meyer Lemon Olive Oil Cake

I took a mental health day from work today.

I'll be working 6 days per week for next few months 

and felt the need for a long weekend...now.

Some 'me' time.

Since I haven't baked since the holidays I decided to bake a cake.

And not some huge icing covered thing either.

Then I remembered I had a bag of Meyer lemons in the refrigerator.

Yes!

I decided to make Meyer Lemon Olive Oil Cake!

Yum!

I'd made it once before but couldn't find my recipe.

I searched the web for a simple recipe with lots of lemon and olive oil.

This is the one I decided to make...with alterations.

After going outside to check my rosemary, I decided to skip the rosemary in the recipe.

And the vanilla bean too, as I did not have one.

(What kind of baker am I without having a vanilla bean kicking around?)

Plus I added lemon zest as I wanted to really taste the lemon.

The revised recipe...

Meyer Lemon Olive Oil Cake with Lemon Glaze

(Serves 8-9 )




For the cake:


1 3/4 cups sugar

4 large eggs

1 cup extra-virgin olive oil

1 cup dry white wine

2 1/2 cups all-purpose unbleached flour

1/4 teaspoon salt

2 1/4 teaspoons baking powder

1 teaspoon pure vanilla extract

Zest from 4 lemons.




For the glaze:


Juice from 4 lemons

1 cup powdered sugar, sifted




Preheat oven to 350 degrees. Spray a cake pan with olive oil spray to prevent sticking.

To prepare the cake: Beat sugar and eggs together in a mixer on medium speed for 30 seconds (or by hand as I did). Add oil, wine, flour, salt, baking powder and vanilla extract. Add zest from 3 of the lemons reserving 1 lemons worth of zest. Continue to mix for 1 minute. Pour batter into baking pan.

Bake until the cake pulls away from the sides, 35 minutes or more, depending on your oven. Let the cake cool in the pan for about 15 minutes. Remove the cake from the pan and let it cool right-side up on a wire rack for 2 hours.

To prepare the glaze: In a small saucepan, cook lemon juice and powdered sugar over medium heat and stir until smooth. Let mixture cool slightly, then pour it over cake. Sprinkle remaining zest on cake.

Serve.

Assemble your ingredients and recipe.

Whip your eggs and add sugar.

Add your olive oil and wine (I used a Chardonnay).

Mix in your dry ingredients.

Pour into your prepared cake pan and put in the oven.

Pour on the glaze, sprinkle with zested lemon peel.

Eat!

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