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Color me silly, but I’ve always believed that butter would bring you the moistest, most decadent pound cake in existence. Well, I’ll freely admit that I was wrong. This olive oil cake takes the grand prize in the perfect texture category. The oil provides a lush texture, the almond flour adds to a perfect crumb, and the tart lemon is made into a dream team with the sweet sugar. I took a detour from the recipe and created my own glaze. I was looking for something a little herbal, so I chose a lavender + lemon glaze, built upon golden syrup, and pure vanilla extract.

The next time you’re having a brunch, lunch, dinner, picnic, office meeting, birthday, anniversary, ladies night, poker night, movie night, or you need a hostess gift they’ll remember for years to come, make this cake. I mean it; this sweet treat just gets better and better as the days go past.

Lemon + Lavender Glaze:

(makes a generous portion to pair with one cake recipe)

2/3 cup powdered sugar

1/3 cup golden syrup

1 tsp pure vanilla (don’t use imitation, you’ll taste it here for sure)

1 tsp brown sugar

1 tsp lemon zest

1 tsp lavender

1 tsp water (more if you want a very thin glaze)

Grind the lemon zest, lavender and brown sugar in a mortar and pestle until the lavender is broken down, and incorporated. Combine all ingredients, and whisk for two minutes, or until combined. Drizzle to your heart’s content, then drizzle a little more; cause you’re an adult, and you’re the one in charge.

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