Tuesday, March 2, 2010

FOUND: Local Lemons

I was tooling around on the Interweb today (you know, as I do) and I mistakenly hit an online ad for *totally random

BAM, the image to the left popped onto my screen.

UGH. I saw it and immediately I knew... uh oh... I am doing nothing right now and I would rather being eating that cake. So I obviously decided to put my online tooling aside to bake it.

Of course I only was missing one ingredient:
The Lemon.

So I walked around the block and plucked a lemon from my neighbors yard, you know private property, no biggie. Did you know that lemons taste sweeter when they are illegally picked? (could actually be true, or I just picked an unripe orange)

Italian olive oil lemon cake

Italian cooks use the highest quality olive oils for baking because of its unique combination of buttery taste and rich density. This easy, traditional olive oil cake with lemon has a light, but tight crumb and stays moist for days Serve wedges of this cake midmorning with coffee, in the afternoon with tea.

Butter (for the pan)
Flour (for the pan)
7eggs, separated and at room temperature
1 1/2cups granulated sugar
1cup top-quality olive oil
1cup flour
3tablespoons cornstarch
1 1/2teaspoons baking powder
Grated rind of 1 lemon
Confectioners’ sugar (for sprinkling)

1. Set the oven at 375 degrees. Butter a 9-inch springform pan and dust it with flour, tapping out the excess.

2. In a bowl using a whisk, beat the egg yolks and gradually beat in the granulated sugar and olive oil.

3. Add the flour, cornstarch, baking powder, and lemon rind. Mix well.

4. In an electric mixer, beat the egg whites until they form soft peaks. Gently fold the whites into the yolk mixture until no white patches show.

5. Transfer the batter to the pan. Bake the cake for 40 minutes or until the top springs back when pressed with a fingertip.

6. Let the cake cool. Unlatch the spring and slide the cake onto a flat platter. Sprinkle generously with confectioners’ sugar.

* The only spring form pans I have are shaped as hearts, so obviously one heart is for me, the other is for you. Wait, I should post this on Twitter! First one to message me, gets an Olive Oil Cake Heart!


  1. 人要先學會做一隻駱駝,然後才能做一隻獅子........................................

  2. TRANSLATION; People must first learn how to do a camel, and then can do a lion

    *thank you for your contribution in chinese... I now need another translator to educate me on what that translation in English means. Thanks!


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