Lemon Olive Oil Cake with Lemon Crème Fraiche
I prefer to use organic extra virgin olive oil, but regular or light olive oil works. If you don't have pastry flour, regular all-purpose flour works fine, just sift it twice. It does make for a slightly denser finished product. If you'd like to make this cake gluten-free, I recommend using Bob's Red Mill gluten-free flour or Cup4Cup.
I prefer to use organic extra virgin olive oil, but regular or light olive oil works. If you don't have pastry flour, regular all-purpose flour works fine, just sift it twice. It does make for a slightly denser finished product. If you'd like to make this cake gluten-free, I recommend using Bob's Red Mill gluten-free flour or Cup4Cup.
- Carbohydrate 28.7120240085194 g
- Cholesterol 211.5 mg
- Fat 12.961920006543 g
- Fiber 1.11239999008179 g
- Protein 8.73352 g
- Saturated Fat 2.65717120090346 g
- Serving Size 1 1 -12 slice (101g)
- Sodium 70.9268000001309 mg
- Sugar 27.5996240184376 g
- Trans Fat 1.13328720017719 g
- Calories 263 calories
Step-by-step
- Place oven rack in middle position and preheat oven to 350°F.
- Grease springform pan with olive oil.
- Finely zest 1 1/2 teaspoons of lemon and whisk together with the flour.
- Halve the lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
- Using the paddle attachment, in a large bowl beat together yolks and 1/2 cup sugar at high speed until thick and very pale yellow, about 3 minutes.
- Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated).
- Using a wooden spoon or rubber spatula, stir in flour mixture (do not beat) until just combined.
- Using the whisk attachment, in a clean large bowl beat egg whites with 1/2 teaspoon salt at medium-high speed until foamy, then add 1/4 cup sugar in a slow pour, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
- Gently fold one third of whites into yolk mixture to lighten the base, then fold in remaining whites gently but thoroughly.
- Transfer batter to springform pan.
- Sprinkle top evenly with remaining 1 1/2 tablespoons sugar.
- Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.
- Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan.
- Cool cake to room temperature, about 1 hour.
- Can be made 1-2 days ahead, completely cooled, and wrapped well in plastic wrap.
- To make the garnish, in a medium bowl stir together the crème fraiche and lemon curd.
- Place a dollop on top of each slice of cake when serving and top with fresh berries.
- For dinner parties, you can serve the whole cake on a slightly rimmed cake stand or cake plate.
A Slice of Sunshine: My Lemon Olive Oil Cake Adventure
Baking has always been my sanctuary, a place where I can escape the daily grind and create something beautiful and delicious. Today, I want to share one of my absolute favorite recipes: a light, zesty lemon olive oil cake, topped with a luscious lemon crème fraîche. It's the perfect balance of sweet and tart, with a subtle, delicate olive oil flavor that elevates the entire experience. This isn't your grandma's lemon cake; it's a sophisticated, elegant dessert that's surprisingly easy to make.
The idea for this cake came to me on a bright, sunny afternoon. I was craving something refreshing, something that captured the essence of summer. The vibrant citrus notes of lemon, combined with the smooth, buttery richness of olive oil, seemed like the perfect combination. And the crème fraîche topping? Let's just say it's the cherry on top of an already amazing cake. It adds a creamy, tangy layer that perfectly complements the cake's lemony sweetness. I've experimented with different variations, using various berries for the garnish—blueberries, raspberries, blackberries—each adds a unique touch of flavor and color.
What I love most about this recipe is its versatility. It's easily adaptable to different dietary needs. If you're gluten-free, simply substitute your preferred gluten-free flour blend. While I prefer organic extra virgin olive oil for its richer flavor, you can absolutely use regular olive oil or even a light version if that's what you have on hand. The results might be slightly different, but the cake will still be delicious. This cake is also a fantastic make-ahead dessert. It tastes even better the next day, allowing you to focus on enjoying your guests rather than being stuck in the kitchen.
The process itself is quite straightforward, even for less experienced bakers. The most time-consuming part is separating the eggs, but even that becomes second nature with practice. The batter comes together beautifully, with a light and airy texture thanks to the carefully folded egg whites. The baking time is fairly standard, and the cake's golden-brown crust is a sure sign that it's ready to come out of the oven. Letting the cake cool completely before serving is key; it allows the flavors to meld together and the cake to set properly. This truly is a dessert that embodies the joy of simple, elegant baking.
I often serve this cake at gatherings with friends and family, and it always disappears quickly. The aroma alone is enough to draw people in. The elegant presentation, with its simple yet sophisticated garnish, makes it perfect for dinner parties or special occasions. But it's also delightful enough for a cozy night in, a small treat to yourself after a long day. It’s a testament to the fact that sometimes, the simplest recipes are the most rewarding.
Beyond the taste and ease of preparation, this cake holds a special place in my heart. It represents the comfort and joy I find in baking, a creative outlet that allows me to share my love of food with others. It's more than just a dessert; it's a symbol of connection, a shared experience that brings people together.
So, gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure. This lemon olive oil cake is more than just a recipe; it’s a journey to a sun-drenched afternoon, a celebration of simple pleasures, and a reminder of the power of a perfectly baked treat. Enjoy!
