Lemon, Honey & Olive Oil Cake
Warmer weather evokes thoughts of ice cream, or in my case pie once berries come into season (okay, so maybe pie is just always on my mind). Let’s not abandon cakes all together, though, especially not one as refreshing and light as this one. It’s a spin-off of a recipe from my archives, previously a denser Lemon Olive Oil Cake.Everything old really is new again, and I decided to give this cake a makeover about two years ago. I wanted more lemon, and added more juice and more zest. I also opted for a thick, creamy churned honey in place of sugar for the sweetener. This gives the cake a softer, spongier texture, and I feel better using an unrefined sugar (you can skip the Confectioners’ sugar for garnish at the end if you prefer, too).
The type of honey is important here. I only keep creamy churned honey in my pantry. I love the more delicate flavor it adds to anything, as opposed to the overly floral taste wildflower honey imparts in the finished product. Whenever I’m in Montreal I stock up at the Jean Talon Market.
Slather some fresh whipped cream on this cake, and add a pile of sliced strawberries for a twist on strawberry shortcake, a quintessential summer favorite in our family. Or use whatever berries you like for your own version of shortcake.
As with most cakes, this will stay fresher if wrapped tightly in parchment paper. As a rule, I never use foil or plastic wrap on cakes. I find parchment paper best protects the integrity, and taste, of baked goods (including bread). I can see slicing hunks of this cake off at the beach this year, or at a picnic at Storm King.
This recipe is now part of my new site, Simmering. It can be found here.
Mmmmm. Sounds not too decadent, but decadent enough. I especially like that it’s not too big. I love to bake cake, but I don’t know anyone who wants to eat cake for a couple of consecutive days.
This sounds delicious, especially with the addition of whipped cream and strawberries! Yum! I wonder if a gluten free flour mix could be successfully substituted? Or perhaps Einkhorn flour? May have to experiment…. Thanks for the tip about parchment paper for wrapping baked goods!
If you can’t find creamy honey (only local liquid honey or local raw), is it okay to substitute raw? I’ve not baked with honey before so not sure what to expect. Thanks!
I haven’t used either of those types of honey, so can’t say what the results would be. Perhaps someone else reading the comments has had experience? If so, please feel free to chime in!