Posted: March 31, 2010 | Author: Johanna | Filed under: Johanna | Tags: April, baking, Gourmet Unbound, lemon | 5 Comments »
I’m not typically good with cakes. My cakes taste fine, of course. But they never look quite right. My layer cakes stick, or I end up trying to patch them together with frosting. My everyday cakes are nice enough, but they never come out quite light enough for me. In general, my cakes are competent, but not complete.
This cake….. is different. This cake is light. Airy. Full of lemon flavor. This cake didn’t stick to the pan. It didn’t fall apart, it wasn’t overly sweet. This cake has no baking powder in it. It has some negative comments, where people say that the cake is too savory, too olive-oily, too eggy. Some commenters mention their cakes falling, or slumping, their guests being confused, or finding it unpleasant.
They are all wrong. Incorrect. Fully, totally entirely wrong.
Gourmet April 2006′s Lemon Olive-Oil Cake is light. Lemony. Moist. It’s one of those situations where you mix together seemingly innocent ingredients — lemon zest and juice, flour, salt, sugar, egg yolks. I added some chopped thyme, because lemon and thyme are a match made in heaven. Egg whites are whipped to soft peaks, combined with more sugar, and folded in. The whole cake is baked in an oiled springform pan, which means that the sides don’t stick. It also means that even if you don’t have any parchment paper in your house, as long as you oil the bottom of your springform, the cake’s high olive oil content means it won’t stick. In fact, the egg whites make it the lightest cake I’ve ever made.
I topped this cake with a quick glaze made of lemon juice and powdered sugar, and if I had to make the cake again, I would absolutely use the juice of a full half of the lemon, to punch it up a little. Otherwise, the glaze makes it just citrusy enough, so I would suggest making a lot of it.
This cake may have changed my cake fate. At the very least, it has encouraged me to try adding beaten egg whites to all the cakes that I make from now on. So thanks again, Gourmet, for giving me a little more faith in my cake-baking skills.