Lemon-Lavender Olive Oil Cake!

Lemon-lavender olive oil cake: sounds like something whipped up by a particularly whimsical fairy, doesn't it? Well, no magic wands here, just some good old-fashioned kitchen alchemy. We're talking the zingy citrus punch of lemon, the heady, almost piney notes of lavender, all harmoniously melded together in a moist, richly flavored olive oil cake. Yeah, it's a love letter baked right into dessert form.

This cake's got history in its favor. Its roots lie in the Mediterranean region, where the ancients were known to use olive oil in their cakes. Fast forward a couple of millennia and some genius thought, "You know what would make this better? A squeeze of lemon and a dash of lavender." Cue the standing ovation.

Making this at home is a piece of...well, cake. But it's also your chance to be that effortlessly sophisticated host. You know, the one who casually mentions, "Oh this? Just a little lemon-lavender olive oil cake I threw together." The floral notes in the background, the tangy lemon dancing on the palate—it's the kind of experience you won't get from a store-bought dessert. Plus, once you've mastered this, what can't you bake? The world's your oven, my friends. 🤘🏼Adam

Yield: 10-12 slices of cake

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Lemon-Lavender Olive Oil Cake!

Ingredients

Sponge Cake

• 4 eggs
• 1 stick unsalted butter, melted (115g)
• 1/2 cup olive oil (100g)
• 1.5 cups self-rising flour (225g)
• 1 tsp baking powder
• 1 cup sugar (220g)
• Zest of 2 lemons
• Juice of 2 lemons
• 1/2 tsp salt

Lemon Glaze

• 3 cups powdered sugar
• 3-4 tablespoons water
• 3 tablespoons reserved lemon juice
• 1-2 drops yellow food coloring (optional)

Lemon Simple Syrup

• 1 cup water
• 1 cup granulated sugar
• Zest of 2 lemons
• Juice of 2 lemons

Instructions

Spong Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf tin.
2. In a large mixing bowl, whisk together the eggs, melted butter, and olive oil until well combined.
3. In a separate bowl, sift together the self-rising flour and baking powder.
4. Gradually add the sugar, lemon zest, lemon juice, and salt to the egg mixture. Mix well to combine.
5. Gradually fold in the sifted flour mixture, a little at a time, until the batter is smooth and well incorporated.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Lemon Glaze

1. In a mixing bowl, sift the powdered sugar to remove any lumps.
2. Gradually add the water to the powdered sugar, starting with 3 tablespoons. Stir well until the mixture is smooth and reaches a pourable consistency. Add more water, a tablespoon at a time, if needed to achieve the desired consistency.
3. Add the reserved lemon juice to the glaze and stir until well combined.
4. If desired, add 1-2 drops of yellow food coloring to enhance the visual appeal of the glaze. Stir well to incorporate the color evenly.
5. Continue to adjust the consistency of the glaze by adding more powdered sugar to thicken or more water to thin it out, until you achieve the desired thickness and pour-ability.
6. Once the glaze is ready, you can drizzle it over your baked goods or use a spoon or spatula to spread it evenly on the surface.
7. Allow the glaze to set for a few minutes until it dries and forms a glossy finish.

Lemon Simple Syrup

1. In a small saucepan, combine the water, granulated sugar, lemon zest, and lemon juice.
2. Place the saucepan over medium heat and stir until the sugar has dissolved completely.
3. Once the sugar has dissolved, bring the mixture to a simmer. Allow it to simmer for about 5 minutes, stirring occasionally.
4. After 5 minutes, remove the saucepan from heat and let the syrup cool for a few minutes.
5. Strain the syrup through a fine-mesh sieve to remove the lemon zest.
6. Transfer the syrup to a jar or airtight container and let it cool completely.
7. Once the syrup has cooled, it is ready to use. You can store it in the refrigerator for up to 2 weeks.

Adam's Notes

• This recipe yields a light and fluffy lemon-flavored sponge cake that is perfect for any occasion. Feel free to adjust the sweetness or lemon flavor to your preference by adding more or less sugar and lemon juice.
• This recipe makes more lemon simple syrup then you'll need. Start by adding a half cup to the cake.
• Lemon simple syrup is a versatile ingredient that can be used in various ways. It can be added to cocktails, iced tea, lemonade, or other beverages to add a touch of lemon flavor and sweetness. You can also drizzle it over cakes, pancakes, or fruit salads for an extra burst of lemony goodness.
• For the glaze, If you prefer a stronger lemon flavor, you can adjust the amount of lemon juice and zest to suit your taste. You can also add a few drops of yellow food coloring if you want a more vibrant glaze.