Luscious Lemon Olive Oil Cake with a Lavender Glaze
A Refreshing Twist on Classic Desserts
Step into a world where citrus meets floral in the most delightful way with our Lemon Olive Oil Cake with Lavender Glaze. This recipe offers a soft, moist crumb courtesy of the olive oil, with a zestful lemon punch that awakens the senses. Paired with a subtle yet aromatic lavender glaze, it's a dessert that bridges the gap between simplicity and sophistication.
Why Choose Lemon Olive Oil Cake?
Choosing olive oil over traditional fats not only imparts a uniquely tender texture to the cake but also adds a depth of flavor that butter simply cannot. The inclusion of fresh lemon zest and juice ensures every bite is bursting with freshness.
The Magic of Lavender
Lavender, often hailed for its calming properties, adds an elegant floral note that complements the vivacious citrus. This pairing is not only a treat for the taste buds but also a feast for the eyes.
An Edible Piece of Art
Imagine a cake so visually appealing that it becomes the centerpiece of your dessert table. The lavender glaze, with its mesmerizing hue, promises just that. It’s a cake that tastes as good as it looks, making it a perfect choice for special occasions or just a luxurious weekend treat.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1/2 cup extra virgin olive oil
- 3 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Lavender Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried lavender flowers
- 2 tablespoons water
Мethod of preparation
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the olive oil, eggs, lemon zest, and lemon juice until smooth. Gradually add the wet ingredients into the dry, stirring just until combined.
3. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. While the cake cools, prepare the glaze. In a small saucepan, gently heat the lemon juice, water, and lavender until warm. Remove from heat and let steep for 15 minutes. Strain the liquid, then whisk in the powdered sugar until smooth. Drizzle over the cooled cake.
5. Serve this luscious cake as is, or garnished with additional lemon zest and lavender flowers for an extra touch of elegance.
