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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