Cakes, Pastries & Pies > Olive Oil > Olive Oil-Poppy Seed Cake >
Olive Oil-Poppy Seed Cake
1-3/4 C all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 C granulated cup sugar
Zest of 1 large lemon (1 TBS)
Juice of 1 large lemon
1/2 C milk
3 large eggs
2/3 C extra-virgin olive oil
1 TBS poppy seeds
Glaze for Olive Oil-Poppy Seed Cake:
1/2 C heavy cream
1 C powdered sugar
Dash of almond extract
Dash of lemon juice
Preheat oven to 350-degrees F. Grease a 5x9 loaf pan; set aside. In a bowl, whisk together flour, baking powder, baking soda and salt; set aside. In another bowl, combine sugar and zest well. Add juice, milk, eggs and olive oil; whisk to combine. Add flour mixture to milk mixture; whisk until smooth. Add poppy seeds; stir until thoroughly combined. Transfer batter to prepared loaf pan; bake until golden and a toothpick inserted in middle comes out clean, about forty to fifty minutes. Cool on a wire rack for fifteen minutes. Turn cake out onto rack; gently poke small holes on the top of cake with a fork. Apply half of the glaze while cake is still warm; when cake has cooled, apply second half of glaze. Slice and serve.
Glaze: Combine all ingredients in a bowl. If mixture appears too thin, add more powdered sugar. If mixture appears too thick, thin with more cream. Use to glaze Olive Oil-Poppy Seed Cake as directed.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
