Easy. Moist. Lemony. These are words that describe this cake, but they in no way do it justice.
Amazing? Now, that’s more like it.
I made this cake over the weekend with the intention of including it in part 2 of my “When Life Gives You Meyer Lemons” series. But then I decided this cake needed its own post. It is that special.
This lemon cake recipe is adapted from Molly Wizenberg’s French Style Yogurt Cake with Lemon. It appears on her blog, as well as in her fantastic book A Homemade Life.
Molly’s recipe calls for traditional lemons and you can most certainly use them. It’s just that I won 5 pounds of Meyer lemons recently, so I’ve been kind of Meyer lemon crazy. I’m completely addicted to these lemons and I’m not sure what I’ll do when I have no more left. I’m definitely going to get a dwarf tree this spring…one that can come inside for the winters so I’ll always have some of these wonderful fruits here in New York.
Molly mentions in the book that you could substitute 1/2 cup ground almonds for 1/2 cup of the flour. I think that if you’re gluten-free, you could use all almond flour (I had success with almond flour in this gluten-free chocolate cake that’s also made with olive oil). The texture will change, of course, but I think it will still work.
In the ingredients department, I made three changes to Molly’s recipe: I substituted white spelt flour for the all purpose flour, I used olive oil instead of the canola oil, and I added my candied Meyer lemon peel with lavender instead of the lemon zest. As far as technique goes, I used a springform pan (she recommends a 9 inch round one) and I pricked the cake all over before drizzling the syrup. Everything else is pretty much the same. It’s a great recipe…
Recipe for Meyer Lemon Olive Oil Cake
For the cake:
*1 1/2 cups white spelt flour (or use all purpose unbleached flour or almond flour if you need it to be gluten-free)
*2 teaspoons baking powder
*pinch of sea salt
*2 teaspoons candied Meyer lemon peel (or use Meyer lemon zest or regular lemon zest)
*1/2 cup plain organic yogurt
*1 cup organic sugar
*3 large eggs, preferably organic and free-range
*1/2 cup fruity olive oil (melted butter would work, too)
For the syrup:
*1/4 cup organic powdered sugar
*1/4 cup Meyer lemon juice (or regular lemon juice)
For the icing:
*1 cup organic powdered sugar
*3 tablespoons Meyer lemon juice (or regular lemon juice)
1. Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan.
2. In a medium bowl, mix together the flour, baking powder, and salt. Add the candied lemon peel or lemon zest and mix well.
3. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine
4. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to overbake it.
5. Cool the cake for 15 minutes and then remove the sides of the pan. Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing.
6. Allow the cake to cool for another 30 minutes or so and then whisk the icing ingredients together. Using a offset spatula (or a spoon), cover the top of the cake with the icing. You can serve the cake immediately, or wait 45 minutes to 1 hour and the icing will harden.
This post is linked to Amy Green’s Slightly Indulgent Tuesday!
The winner of the Garden of Life Giveaway, chosen at random, was Heather. Thank you all for sharing your amazing smoothie ideas; I truly enjoyed reading through each and every comment.
Guess what? I won an online giveaway recently too, and a five pound box of Meyer lemons landed on my doorstep as a result. Thanks to Wine Imbiber for this awesome treat!
These lovely orbs arrived just in time for another snow fall in my area…
…so I had an excuse to stay home and play with my lemons all day.
Do you remember when I had some Meyer lemons last month and I made this lemon pudding and this lemon cream tart? I wasn’t sure what to make next, so I asked my friends on Facebook for some ideas. Quite a few of them mentioned lemonade, of course!
While I’m pretty sure they didn’t mean green lemonade, you should definitely try this if you’ve got a juicer.
Green lemonade is a sweet juice treat high in enzymes, vitamins and minerals.
I first learned about it from Natalia Rose’s book The Raw Food Detox Diet. This book was one of the first I read about the raw foods diet, and I think it’s a great introduction to incorporating more raw foods into your diet.
I love this as a refreshing, cleansing drink first thing in the morning; it’s so much better for you than coffee or tea! Yes, cleaning the juicer is kind of a pain, but I promise it’s worth it…
Green Meyer Lemonade Recipe
*1 bunch Romaine lettuce
*1 handful of dark greens (I used frissee because it’s what I had on hand; you could also use kale, collards, etc.)
*1 1/2 whole Meyer lemons
*1-2 green apples
*1 small hunk of peeled fresh ginger- optional
Process through your juicer and drink immediately. Sip slowly and enjoy every last drop. If you don’t have a juicer, you can make this in a high speed blender (so it’s a green smoothie) instead.
Next, as an experiment of sorts, I started a batch of naturally fermented ginger Meyer lemon soda.
To do so, I adapted this natural soda recipe from LearningHerbs.com, which I’ve made several times with berries. This time I used fresh ginger and Meyer lemon juice, plus the natural homemade soda culture I already had on hand in my fridge. It’s going to need a little while to “ferment”, so I’ll let you know how it works out.
When I squeezed the lemons for the lemon soda, I didn’t want to waste anything, so I made candied lemon peels.
I used this recipe from Phoo-D.
I’ve never made any kind of candied citrus peel before, but I am definitely a convert now. I used a lavender sugar (organic sugar infused with lavender flowers) that I put together last summer, and it’s a really delicious combination with the lemon peel. Truly like candy…addictive…
Lastly, I made this lemon ice cream recipe from epicurious.
I used Meyer lemons, of course, and I added my candied lemon peel instead of making the meringue. Instead of the 1 1/2 cups cream, I used 1 cup of buttermilk and 1/2 cup of creme fraiche. I figured this would work out well since Meyer lemons are sweeter than regular lemons…and I was right. It was terrific.
I’ve still got lots of lemons left, so stay tuned for Part 2!
Okayu is a Japanese porridge renowned for its ability to cure anything from garden-variety stomach ailments to hangovers. Healing properties aside, I just love it as a savory breakfast.
To make okayu, you use a larger volume of liquid than is typically used to make rice and you cook it for a fairly long time: you want the result to be “soupy”.
There are many ways to make okayu, but often it is quite plain: with white rice, water, and maybe a little poached chicken. Here I’ve used more nutritious brown rice and added some flavorful stock, vegetables, and garnishes.
The idea for the matcha salt isn’t mine; it’s from Eric Gower. To make it, mix 1/4 cup course sea salt with 1 teaspoon of powdered matcha green tea. Use as a finishing salt for the okayu.
Recipe for Okayu
* 1 cup short grain brown rice, rinsed
* 4 cups homemade vegetable stock, chicken stock, or water
* 2-4 cups water
* 1/2 cup dried mushrooms (I used porcinis; feel free to use another variety such as shiitakes)
* 1 cup shelled edamame (young green soybeans available in the freezer section of most large supermarkets)
* 4 tablespoons minced green onions- for serving
* 4 tablespoons minced all-natural pickled ginger (sushi ginger)- for serving
* matcha salt- for serving (see above)
*a drizzle of toasted sesame oil for serving- optional
Place brown rice and 4 cups of the stock or water in a large pot on the stove. Add 2 more cups of water and bring to a boil.
Reduce the heat to a simmer and cook for 45 minutes- 1 hour. Add the additional 2 cups of water only if too much water is getting absorbed; remember that you want the end result to be “soupy”.
Add the edamame and the dried mushrooms and cook for another 30-45 minutes, again adding additional water if necessary.
When it has finished cooking, scoop the okayu into individual serving dishes and top each one tablespoon each of the minced green onion and the pickled ginger. Add a drizzle of the optional sesame oil and a generous sprinkling of the matcha salt before serving; I also love this with an egg cooked in organic coconut oil served on top!