Monday, September 24, 2012

currently cooking: olive oil, lemon and poppy seed cake

When I first came across the recipe for olive oil, lemon and poppy seed cake, I could hardly wait to whip up a little loaf cake of my very own.

Don't let looks deceive you. Though this might look like a cake you've seen a million times, the olive oil really sets the flavor apart. Instead of being a heavy, dense pound cake, this cake was light and fluffy with a bright taste. In short, it was crazy delicious.

Here's the deal:

Whisk the sugar, lemon zest, lemon juice and milk together before...

adding in the dry ingredients (flour, baking powder, baking soda and salt).

Mix well to create the batter before...

adding in the poppy seeds.

Pour into your loaf pan and bake at 450 degrees until...

golden brown.

Let cool...

before adding glaze and serving.

Get the full recipe for both the cake and glaze here.

P.S. I forgot to pick up the almond extract and heavy cream for the glaze. Instead, I made due by using instead milk, confectioner's sugar and lemon juice. The results were delicious! Just make sure to add a bit more sugar to keep the glaze thick.

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