Lemon Olive Oil Cake
This is a lovely recipe for Lemon Olive Oil Cake. Be sure that you buy a high quality olive oil, and one that is organic and extra virgin, the kind you hear Rachel Ray call, “E-V-O-O” on her cooking show. According to the research the highest amount of antioxidants and anti-inflammatories is present in only this variety, so watch what you buy. As well, first pressed and cold pressed olive oil just tastes a whole lot better. Lemon and olive oil are lovely companions, which is likely why they appear together so much in savories (along with garlic and pepper) and with slightly sweeter dishes, as here. This combination will yield a moist cake with the distinct flavor of olive oil in it, lightly sweetened by the sugar and lemon. It is an exquisite combination, and a very nice change from the usual butter and sugar, or veggie oil and sugar style of cake that we often eat.
The web site creator and blogger, Completely Delicious, has taken great care in the construction of this cake, and has wonderful photos that are quite worth looking at. The cake is easy enough that you will not need photos to guide you through its making, but seeing how it can be decorated and become a wonderful and elegant cake to serve is a good culinary skills lesson. So check it out. This cake uses fresh raspberries to contrast the lemon and oil. The combination of lemon and raspberries has got to be one of the most delicious flavors to eat. The sharpness and tartness of both seems to dance from one fruit to the other, keeping your taste buds fully engaged through every bite. Here, in this recipe, there is also whipped cream on top. Be sure to whip your own and serve that with the lemon and raspberries. The sultry, rich and soft flavor of cream will entirely flatter the fruits.
Enjoy this cake for simple occasions without adding anything to it. It will taste fabulous. When you want to make the cake more celebratory, add the raspberries and whipped cream. It will transform the cake. Enjoy this recipe soon.
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