Another lemon dessert you say…??? Why, yes! They are just so hard to come by, it seems if I want one, I have to make it myself. No problem, I figure. No problem at all. Most days I find baking very relaxing and quite enjoyable. Other days, I think I should open up a little shop featuring…. you guessed it, Lemon Desserts~
I have made a version of this cake before, see the post on Olive Oil Cake – which perhaps should’ve been called Orange Olive Oil Cake.
It was some time ago that I made the original recipe, and ever since it’s been on my mind to try it with lemon, in place of orange. Finally giving it a go, I changed nothing else in the recipe save for the lemon juice & zest.
Also wanting to try baking it with a sprinkle of nuts, I used some sliced almonds. The end result, while not having an overly lemony taste initially, it became more pronounced after a couple days, tightly wrapped, in the fridge.
The verdict…? This recipe is a proven keeper, using lemon or orange. It’s elegant in it’s simplicity and can be served at any time of day. To dress it up for dinner, serve with a lemon curd, whipped cream and fresh berries. To serve it up for breakfast.. yes, breakfast… serve with a dollop of thick yogurt and fresh berries or fruit of your choice.
Preheat the oven to 350º
Line a 9″ spring form pan with parchment paper, then grease with olive oil.
Finely zest the lemon, then squeeze the juice.
Put the eggs yolks and sugar in a large bowl and beat with a mixer on high speed for about 2 minutes – until creamy and pale. Lower the speed and add the olive oil, lemon juice & zest, beating until everything is combined. With a spatula slowly fold in the flour until fully incorporated.