Monday, February 24, 2014

Lemon Olive Oil Cake

Cake with no butter in it?
Yuppie ice cream flavored like trees?

My casserole loving, meat and potatoes, $3 gallon tub of vanilla family
would probably excommunicate me if they knew
of these unthinkable acts of treason that I was engaging in. 

But from the moment I read "Oregon Fir" on the flavors list at
Jeni's Splendid Ice Cream, I knew I was in for trouble.

The hardly sweet ice cream sings a happy little song about rosemary
on your tongue and makes you want the savory/sweet parade 
to last forever. Lemon olive oil cakes, this is where you come in. 

The cakes are dense and just a touch sweet, making them the perfect
candidates to hold down this pine ice cream fort. 
Sprinkle it with some praline pistachios, drizzle it with some honey.

You're going to be so happy that you'll
almost forget that you're turning into a yuppie. 

1 c. flour
zest of 1 lemon
juice of 1/2 lemon
3/4 c. extra virgin olive oil
5 egg yolks
4 egg whites
3/4 c. white sugar
1/2 tsp. salt

-Beat egg whites, 1/4 c. sugar and salt until they form soft peaks.

-Beat egg yolks and 1/2 c. sugar in a different bowl 
until the mixture becomes a thick, pale yellow. 
-Add the lemon juice and zest and slowly add the olive oil while

-Gently fold in the flour to the egg yolk mixture, then once thoroughly mixed,
fold in the egg white mixture. 

Bake at 350 degrees in a greased pan/tins until 
a toothpick inserted comes out clean. 


Until the next, dears. 


  1. I have no idea how I found your blog but it is absolutely the perfect combination of beautiful/sarcastic/lovely/humorous/appetizing! My only request is you post more :)

    1. Haha, well thank you Caroline! I'll get on that