lemon olive oil cake |
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Another one of my husband's mix and pour cakes. It sounds more like a marinade for a roasted chicken than a cake title. I was a skeptical, but I should know better by now.
The cake was delicious, moist, and most definitely did not taste like a spit-roasted chicken.
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Preheat oven to 350 degrees. Spray Pam onto a springform pan.
Sift together flour, cornstarch, baking powder and salt.
Beat eggs with a mixer. Gradually add sugar and then olive oil. Add in vanilla, lemon juice and lemon zest. Fold dry ingredients into wet bowl in three increments. Don't overmix or the cake will get tough. Pour into the springform pan. Bake for about 40 minutes or until golden brown and a toothpick comes out clean when pricked in the middle.
Just before the cake is done, mix together the powdered sugar and lemon juice. Adjust the amounts of lemon juice and powdered sugar until you get a pour-able liquid.
Remove cake from the oven and turn on the broiler. Poke small holes in the cake with a toothpick. Pour all the glaze over the cake beginning in the center and working outward. Leave in the oven for a few minutes and watch it carefully. All it needs to do is carmelize just a bit. Take it out of the oven as soon as this starts to happen.
This is VERY important-->After 15 minutes, take the cake out of the springform pan. If you don't do this, the glaze will harden like candy and it will be impossible to remove the cake from the pan without trashing the cake. Trust me on this one.
Sift together flour, cornstarch, baking powder and salt.
Beat eggs with a mixer. Gradually add sugar and then olive oil. Add in vanilla, lemon juice and lemon zest. Fold dry ingredients into wet bowl in three increments. Don't overmix or the cake will get tough. Pour into the springform pan. Bake for about 40 minutes or until golden brown and a toothpick comes out clean when pricked in the middle.
Just before the cake is done, mix together the powdered sugar and lemon juice. Adjust the amounts of lemon juice and powdered sugar until you get a pour-able liquid.
Remove cake from the oven and turn on the broiler. Poke small holes in the cake with a toothpick. Pour all the glaze over the cake beginning in the center and working outward. Leave in the oven for a few minutes and watch it carefully. All it needs to do is carmelize just a bit. Take it out of the oven as soon as this starts to happen.
This is VERY important-->After 15 minutes, take the cake out of the springform pan. If you don't do this, the glaze will harden like candy and it will be impossible to remove the cake from the pan without trashing the cake. Trust me on this one.
