One of my favorite flavor profiles in the world is that of the Meyer Lemon. Indigenous primarily to Northern California, these lemons have a delicate floral sweetness and well rounded flavor that no other lemon that I have ever come across can match.
I have a Meyer Lemon tree in my back yard. The thing is about eight feet tall and right now in the middle of January, which is the peak of their season, my tree must be sporting around four hundred lemons.
Because of this it is my mission on a yearly basis to find things to do with this wonderful fruit. Aside from the usual salt-preserved lemons that I cure annually, along with tons of juice and zest which I freeze, I bake these lemon olive oil cakes by the dozens.
This is one of the best cake recipes I know. I hope you like.
Estate Olive Oil & Lemon Cake
This recipe I think capture’s the very essence of the California wine country. Soft citrus and fruity olive oil notes, blended with the richness of butter, farm fresh eggs and sugar, who can go wrong? This cake based on a recipe of Pierre Hermes is simply wonderful served with fresh fruit of the season, or on its own dipped into your favorite cup of coffee.
All Purpose Flour 1 ¾ cups
Baking Powder 1 ½ teaspoon
Sugar 1 cup
Lemon Zest 2 lemons (preferably Meyer Lemon)
Large Eggs 4 each
Whole Milk 3 tablespoons
Lemon Juice 1 tablespoon
Unsalted Butter 7 tablespoon (just under 1 stick, melted & warm)
Extra Virgin Olive Oil 2/3 cup, good quality and fruity
Sift flour and baking powder together.
Combine sugar and lemon zest together and work well with your hands to fully flavor the sugar.
Beat eggs and sugar at high speed in mixer until pale, add lemon juice.
Add dry ingredients.
Add oil, butter & milk.