This was REALLY TASTY. Warm, fresh out of the oven lemony goodness. I’d been snacking on some very rich brownies for the 2 days prior, so these were a welcome reprieve!
I found this recipe through a search of Mediterranean desserts for my Reddit challenge – (https://www.reddit.com/r/52weeksofbaking/). I’ve done baklava before (was okay, not fabulous) and tiramisu kept coming up, but I wanted to do that for the Italy themed bake challenge in a few weeks. This lemon cake looked unusual to me, and I LOVE me some citrus! It also has olive oil in it, which is a new baking ingredient to me.
You can’t see with the pic, but it sunk a little in the middle. I should’ve left it in there a few more minutes, but it was already a beautiful golden brown and I didn’t want to overcook it. I also added about half of 1/8 tsp of lemon oil to the batter for a more pronounced flavor. These oils ROCK for baking and I use them often (affiliate link).
This recipe makes quite a bit of lemon syrup and I definitely didn’t use it all. This is an excellent light and airy cake!
Link to recipe – http://garlicgirl.com/2013/06/15/mediterranean-lemon-cake/