by Shannon T
adapted from a recipe on Eat, Live, Run blog4 eggs
juice of 2 Meyer lemons
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
zest of 1 Meyer lemon
powdered sugar for serving
Preheat oven to 350°F. Butter and flour a 9" cake pan and set to the side.
Beat together the eggs and sugar until very pale and fluffy. For best results, use a Kitchen Aid, or other stand mixer, and set on high for 5 minutes. But, really, a hand blender will be fine, you'll just have to mix it for about 10 minutes.
Separately, slowly stream in the olive oil and lemon juice into the eggs and sugar mixture. Fold with a rubber spatula.
In a separate bowl, whisk together the flour, baking powder, salt and zest. Gently fold the dry ingredients into the wet ingredients. Make sure you reach the bottom of the bowl to incorporate the flour.
Pour batter into prepared cake pan and bake for 45 minutes.
Let cake cool in pan slightly before inverting onto a cake plate and dusting with powdered sugar.
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
zest of 1 Meyer lemon
powdered sugar for serving
Preheat oven to 350°F. Butter and flour a 9" cake pan and set to the side.
Beat together the eggs and sugar until very pale and fluffy. For best results, use a Kitchen Aid, or other stand mixer, and set on high for 5 minutes. But, really, a hand blender will be fine, you'll just have to mix it for about 10 minutes.
Separately, slowly stream in the olive oil and lemon juice into the eggs and sugar mixture. Fold with a rubber spatula.
In a separate bowl, whisk together the flour, baking powder, salt and zest. Gently fold the dry ingredients into the wet ingredients. Make sure you reach the bottom of the bowl to incorporate the flour.
Pour batter into prepared cake pan and bake for 45 minutes.
Let cake cool in pan slightly before inverting onto a cake plate and dusting with powdered sugar.
No comments:
Post a Comment