Friday, June 7, 2013

Lemon Cake



I got this recipe from that amazing food resource, People Magazine.  There I was waiting for my mother at her hair dresser, going through old issues and found this recipe from Top Chef  winner Kristen Kish.  So I totally made a diversion "Look, a bear!" And tore the page out.  This cake has several of the "it" ingredients of the moment:lemon, olive oil and coconut.  To be honest, I am not really sure it needs the coconut.  I had some baking issues with my oven, but for the most part it came out well.

Lemon olive oil cake

1 c cake flour
1c all purpose flour
3/4 t baking powder
1/4 t baking soda
Pinch of salt
2 1/2 c sugar
Zest of two lemons
1 1/2 c whole milk
1 1/2 c olive oil
3/4 c sweetened coconut, lightly toasted

Preheat oven to 350 degrees
Grease a 9x13
In a bowl, combine flues, baking soda, powder and salt
In a mixer, whisk eggs, sugar, until it forms a ribbon.  Stir in zest, milk and olive oil until combined.
Fold in dry ingredients and coconut.  Pour into pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

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