Get set for a citrusy adventure! Today, we're exploring lemon-infused olive oil with two delightful recipes: a moist lemon olive oil loaf and a tangy lemon yogurt cake. Get ready to indulge, spread joy, and maybe even dance a little in the kitchen. Let's zest up our day together!
Arlotta Lemon Infused Olive Oil Loaf
20 min
50-60 min
8-10
Desert
Ingredients
- 1 1/2 cups granulated sugar
- Zest of 2 lemons
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 3/4 cup Arlotta Lemon-infused Olive Oil
- 1 1/2 cups all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
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For Lemon Syrup:
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar
- 2 tablespoons Arlotta Lemon-infused Olive Oil
- Pinch of salt
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For Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Directions
Step 1
Preheat your oven to 350 degrees F. Grease an 8½-by-4½-inch loaf pan with Arlotta Lemon-infused Olive Oil, and line it with parchment paper, leaving overhang on the long sides for easy removal later.
Step 2
Preheat your oven to 350 degrees F. Grease an 8½-by-4½-inch loaf pan with Arlotta Lemon-infused Olive Oil, and line it with parchment paper, leaving overhang on the long sides for easy removal later.In a mixing bowl or stand mixer, combine sugar and lemon zest, rubbing between your fingers to release oils and break up clumps. Add baking powder and salt, mixing well. Add eggs and beat with the paddle attachment for 3 to 5 minutes until lightened in color and ribbons form.
Step 3
With the mixer on low, slowly drizzle in Arlotta Lemon-infused Olive Oil until fully emulsified. Add half of the flour mixture, then half of the cream, mixing well. Scrape down the sides as needed. Add remaining flour, followed by remaining cream and lemon juice, mixing until just combined.Pour batter into prepared pan. Use an oiled bench scraper to create a slight indentation in the center of the batter.
Step 4
Bake for 50 to 60 minutes until golden brown and a skewer inserted near the edge of the crack comes out mostly clean.
Step 5
While the cake bakes, prepare the lemon syrup. In a saucepan, combine lemon juice, sugar, Arlotta Lemon-infused Olive Oil, and salt. Heat until sugar dissolves, then set aside.
Step 6
After 10 minutes of cooling, lift the cake from the pan using the parchment overhang and place on a wire rack. Poke holes over the surface with a skewer.
Step 7
Pour warm syrup over the cake, focusing on areas around the crack. Repeat if needed.Let the cake cool completely or refrigerate overnight wrapped in plastic wrap for enhanced flavor.
Step 8
For the glaze, preheat oven to 350 degrees F. Place cake on a wire rack set inside a baking sheet.In a bowl, sift powdered sugar and add lemon juice gradually until a smooth, brushable consistency forms. Brush over the cake's surface.
Step 9
Bake for 2 to 3 minutes to set the glaze.Let cool until the glaze sets, then slice and serve. Enjoy your lemon-infused olive oil cake!
Lemon Yogurt Cake with Arlotta Lemon Infused Olive Oil Glaze
15 min
40-45 min
8-10
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup Arlotta Lemon-infused Olive Oil
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Step 1
Preheat the oven to 350 degrees F. Grease an 8 x 5-inch or 9 x 5-inch loaf pan and line the bottom with parchment paper. Grease and flour the pan.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, and eggs. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the Arlotta Lemon-infused Olive Oil into the batter until completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Step 3
To make the glaze, sift the powdered sugar into a medium bowl. Whisk in two tablespoons of milk and mix until smooth.
Step 4
Once the cake is baked and cooled for a few minutes, pour the glaze over the top of the cake. Allow the glaze to set before slicing and serving. Enjoy your lemon-infused olive oil cake!
