This easy lemon cake recipe comes from the book Small Victories by Julia Turshen. Shockingly little effort goes into what turns out to be a sophisticated beautiful dessert.“This not-too-sweet, very simple cake is perfect for that ‘it’s four o’clock and I need a little something with a cup of coffee’ moment,” says Julia Turshen about this lemon cake recipe, and I completely agree. I’ve had a little slice of this lemon olive oil cake every day this week, and it’s been delightful. The amount of lemon is just right and it’s perfectly moist and light. It’s my go-to for entertaining and it never disappoints. This is the best olive oil cake I’ve ever made.
It's so lemony and refreshing as a dessert, and it's easy enough to make for just me when I need a snack around 4pm. This has quickly become my GO TO olive oil cake recipe. I would try it with 1 cup or 2:3 cup olive oil if I were to make it again It tasted like olive oil with a very slight hint of lemon, had quite an oily texture but slid very well into the trash can.Īs others have suggested there is too much olive oil in this cake. Maybe this would be better with olive oil from Italy. Tried the recipe twice, both times the cake was too wet. I topped the cake with zest and candied lemon slices.
(And I say this as an academic and classic liberal.)īrilliant!!! I used a very light olive oil and the cake was absolutely perfect! Rich, moist and lemony. This should be about COOKING, not politics. That is why the recipes have been less reliable and more difficult re ingredients recently. the change from vetting cooks and recipes solely on the basis of outcome to avoiding accusations of cultural appropriation. zest.īA is not the place for political correctness: i.e. Last note: while lemony, I thought the cake could easily handle three lemons' worth of juice and zest, which I'll use next time. I can't help wondering if that quirk of chemistry made the difference since, indeed, my other olive oil cake recipe uses far less liquid. This thick body held through all the other liquid additions. As a result (which any homemade mayo maker might expect), the eggs and oil emulsified very nicely when I whisked them together. Here's the interesting part though: I got distracted between pulling out the eggs and starting the cake. I did have to sub evaporated milk and brown sugar (because: moving), but cake still came out very moist. I made the cake with all but a couple tablespoons of the oil called for, after confirming that Stone used the same liquid/dry ratios in another version of the recipe, and messaging her directly. I'm really puzzled by all the complaints about texture, but might have discovered a factor in it: egg temperature. My first time with this recipe and it was a hit! I do think I could use less olive oil next time and maybe another lemon but other than that I was very happy with how it turned out Its not a fluffy cake, its more like cheesecake texture. The cake is very dense and moist - it's supposed to be. All other ingredients and method exactly the same. Also I put in FOUR medium sized lemons and zest and it was perfect. Olive oil usually has a very strong flavour, especially virgin, so I brought it back to 1/2 cup olive oil, and 1/4 cup veg oil, that was plenty. The comments others have made are correct, this recipe as listed, is WAY too oily.ĭo the following and it will come out great. I made some small changes and this cake came out great.
I would probably add one more lemon and zest for more lemon flavor, though 🍋 I do think they should have put a measure for the juice because if you use lemons that aren't juicy it would probably not be enough lemon flavor. I loved the texture and flavor of this cake. Maybe I'd try using three lemons next time like other reviewers have suggested, but I liked the subtlety of the flavor. I used the recommended two lemons and the lemon taste was subtle but definitely there.
I love the flavor of the cake but then I'm a person who loves the taste of a good olive oil. The deviations I made from the recipe were using 2% milk with a bit of half&half because I didn't have whole milk, and using an 8-inch square pan because I didn't have a 9-inch springform. My cake actually rose a bit in the oven and didn't turn out super dense and flat like in the photo. This cake is easy to make and it turned out fantastic. But surely the mixture is too runny? I've baked for an hour and still gooey inside and the top has almost burnt. i'd make it again!Įasy to follow the recipe. the verdict from family and friends was: this is really good. it is absolutely close textured, which i do like, but wondered if this was correct as my other olive oil cakes did not turn out this consistency. it turned out to be a pretty delicious cake. eggs: room temp, EVOO: just under 1 cup, lemons: 3 juiced and zested. i read all the reviews and still decided to make this cake.
0 kommentar(er)
