| Lemon-Thyme Olive Oil Cake |
Author: Nicole
Ingredients
- 1-1/2 cups regular or gluten-free all-purpose flour plus more for dusting pan (see Notes)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons grated lemon zest
- 2-1/4 teaspoons finely chopped fresh thyme leaves (divided) (see Notes)
- 1 cup granulated sugar
- ½ cup buttermilk (see Notes)
- ½ cup fruity extra-virgin olive oil plus more for dusting pan
- Confectioner’s sugar
Instructions
- Preheat the oven to 350°F. Brush the inside of a 9-inch cake pan with a little of the olive oil or use olive oil spray. Over the sink, spoon two teaspoons of flour into pan and tilt it until it is completely coated. Invert and tap to release excess flour.
- Sift flour, baking powder and salt into a medium bowl. Stir and set aside.
- In another medium bowl, whisk eggs with vanilla, lemon zest and 2 teaspoons thyme until frothy.
- Whisk in sugar and beat until well blended, about 1 minute.
- Whisk in each addition of ⅓ flour mixture, followed by all the buttermilk, followed by ⅓ flour mixture, followed by all the olive oil, and finish with the final ⅓ flour mixture. Batter should be smooth.
- Pour batter into prepared pan.
- Bake the cake about 40 to 45 minutes until a tester inserted in the center comes out clean and top is golden brown.
- Cool the cake on a rack for 5 minutes, then invert onto the rack. Cool completely and invert onto a platter.
- Sift confectioner’s sugar over the top and sprinkle remaining ¼ teaspoon thyme.
- Cake keeps three days wrapped at room temperature.
Notes
* If you want to make this gluten-free use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* The thyme flavor was subtle – if you want it to be stronger, use an additional teaspoon in the batter.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* You could also use a stand mixer or hand held mixer – just use the whisk attachment.
* Cake freezes well.
* Recipe can be doubled – eat one now and freeze one for later.
* The thyme flavor was subtle – if you want it to be stronger, use an additional teaspoon in the batter.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* You could also use a stand mixer or hand held mixer – just use the whisk attachment.
* Cake freezes well.
* Recipe can be doubled – eat one now and freeze one for later.
Recipe by Riegl Palate at https://www.rieglpalate.com/lemon-thyme-olive-oil-cake/