Lemon and Olive Oil Cake with a Lemon Glaze and Toasted Pine Nuts
A lemony cake topped with toasted pine nuts. Chamomile flowers add a pretty touch. Makes 1 9-inch Cake
Ingredients
- 1 Meyer lemon , sliced thin
- 2 tablespoons pine nuts , toasted
- Olive oil for greasing the pan
- 2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 cup granulated sugar
- 1 cup extra-virgin olive oil
- 5 large eggs
- Juice and zest of 1 lemon
- 6 chamomile flowers, for garnish
- Glaze
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 tablespoons water
Instructions
- Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
- In a medium bowl, combine the flour and salt. Set aside.
- In a standing mixer with the paddle attachment, beat together the sugar and olive oil and mix for 1 minute. Add the eggs, lemon juice, and zest. Mix for an additional minute. Add the flour mixture to the bowl and mix until combined.
- Transfer the batter to the cake pan and place in the oven. Bake for 40-45 minutes. Remove from the oven and let cool for 10 minutes.
- While the cake is cooling, make the glaze. In a small saucepan, add the sugar, lemon juice, and water and cook over medium-high heat, stirring until the sugar has dissolved. Remove from the heat.
- Remove the cake from the pan and transfer to a serving plate. Arrange the lemon slices over the top and sprinkle with the pine nuts. Spoon half of the glaze over the cake. Garnish with chamomile flowers, if desired. Serve with the remaining glaze on the side.
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