Lemon Olive Oil Cake
Serves 8 to 10
Ingredients
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain whole-milk yogurt
Finely grated zest of 3 lemons
3/4 cup extra-virgin olive oil
Blueberry Honey Syrup (recipe below)
Preparation
- Put oven rack in center position and heat oven to 325°F. Lightly oil a 9-inch
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes or until pale and thick. Add yogurt and zest; beat to combine. With mixer on medium speed, add oil in a quick, steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated
- Pour batter into pan. Bake, rotating pan once, until cake is golden, center springs back to the touch, and edges pull away from pan, 40 to 45 minutes. Let cool in pan for a minute or two on rack, then release from pan onto a serving platter. Using a toothpick, poke a fair number of holes all over the surface of the cake. Drizzle over the warm syrup and allow it to absorb for 20 minutes. Serve at room temperature.
Blueberry Honey Syrup
Makes about ½ cup
1/2 cup sugar
1/3 cup water
3 tablespoons honey
2 teaspoons lemon juice
2 cups fresh blueberries
1 teaspoon fresh or dried lavender flowers
In a small saucepan, combine all the syrup ingredients and bring to a boil over medium-high heat. Stir until the sugar dissolves and the blueberries begin to pop, about 2 minutes. Set side until it comes to room temperature.