This is a truly awesome cake. You’ll want to make it like, every week (Recently, I have.) And your life is basically meaningless if you haven’t tried it at least once. Here’s my recipe!
Cake
3 large eggs, beaten
2 cups granulated sugar
10 oz. Olive Oil (We use Queen Creek Meyer Lemon Olive Oil to intensify the lemon flavor)
10 oz. milk (or almond/soy milk)
2 oz. fresh squeezed lemon juice (Go away if you think that bottled junk is edible!)
3 tsp. chopped thyme (I grow lemon thyme in my garden and it’s perfect for this recipe. Get some at a nursery, put it in the ground, and it will grow back each year)
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
Icing
Mix together 1 cup powdered sugar and 1 tsp. milk. It should be thick.
Instructions
Preheat overn to 350 degrees (325 if convection oven). Grease a 10 inch pan (or Bundt). Whisk the eggs, sugar, olive oil, milk, lemon juice, and thyme. Sift the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture. Whisk until blended. (Do not over mix as it will make a tough, dense cake.) Pour into the prepared pan. Bake for 1 hour.
Allow to rest until cool enough to remove from pan. Set on cake tray or cooling rack. Pour icing over cake.
Eating this cake means you’re LIVING. It’s EVERYTHING. Your mouth will be so overcome with happiness you’ll barely be able to utter “I CAN’T.”
Post a pic of yours and let me know how it turns out for you!
Jon, I have looked at this recipe easily a dozen times since you first posted it. I don’t particularly love lemon things, but I’m pretty sure I might be transported to heaven. I am making it tonight to serve at Sunday dinner tomorrow because it seems like one of those things that gets even better with time. Speaking of which, I will have to live without the thyme on my initial foray. I have also looked for lemon infused olive oil at every grocery store I’ve visited, alas, to no avail. I will have to use the regular kind like a caveman. I don’t even care, I am so ready to try it!
Use regular olive oil and it will make the lemon a more subtle flavor. Someone asked if they could use extra lemon juice or a lemon extract in addition to the olive oil if they could not find it. I have tried that and would not recommend it as it will make a very wet cake. I hope you enjoy it and make it on another occasion with the thyme included as it really makes the cake. Love to know you are making this Em!