Why I started making cake
Two years ago, I was going through a time in my life where I was feeling intellectually under stimulated. I decided to sign up for a cake class so I could learn how to make a cake before Ellen’s 5th birthday. I have since learned how to make several different cakes.
Strawberry cake with a strawberry buttercream
Chocolate cake with a peanut butter butter cream
Vanilla cake with a raspberry filling and traditional butter cream
But ironically, my very favorite cake is actually super simple and anyone can do it.
Olive oil lemon cake is where it’s at. I like to serve this cake after heavy Italian meals. The other night I served three courses starting with pancetta wrapped cantaloupe, cheese and olives. Moving to pasta bolognese, herbed bread and a greek salad and ending with this amazing lemon cake. After a heavy meal, it is the perfect addition. We have a largely gluten free household because my husband has celiac and cannot have gluten, so this recipe has only gluten free ingredients and very little refined sugar. I am quite sensitive to sugar myself and this recipe doesn’t bother my system at all.
The Cake:
1.5 tsp vanilla
1/4 cup lemon juice
1/3 cup really good olive oil
1/2 cup honey or maple syrup (both taste amazing, but don’t use maple syrup if you don’t like maple flavor)
2 tbsp lemon zest
2 1/4 cup almond flour
1/4 tsp salt
1/2 cup tapioca powder or arrowroot starch
1/2 tsp baking soda
The Glaze:
1 cup powdered sugar
2 tbsp lemon juice (you can add more lemon juice to taste-if you like a less sweet glaze)
1 tbsp lemon zest
Directions:
Preheat oven to 350 and use butter to grease an 8 inch cake pan
Mix together all dry ingredients, whisk until well combined
Mix together all wet ingredients, whisk until well combined
Combine dry ingredients into wet ingredients
Once fully mixed, pour into 8 inch cake pan
Bake for 28-30 mins-to test and see if cake is done, place a toothpick into the center-if the toothpick comes out clean your cake is done. Let it cool before attempting to remove it from the pan
Make your glaze by whisking together the powdered sugar, lemon juice and lemon zest
Let the cake cool completely before glazing it