September is slowly waning...as October gently awaits to appear...so celebrate this month with a really great cake recipe...that you will want to make again and again. With the holidays right around the corner...so to speak...by you having this cake recipe...you will not only have a great dessert... for holiday company...but a wonderful homemade gift to give as well....when the occasion arises.
This cake recipe below continues my month of September Olive Oil recipes...and I hope you make and enjoy this wonderful recipe. This is a super moist cake due to the olive oil...as well as the sour cream. Because nothing says love...like something homemade!
LEMON POPPY SEED OLIVE OIL POUND CAKE
Makes 1 Bundt cake
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons poppy seeds
4 large eggs
1 1/3 cups granulated sugar
1/2 cup olive oil
1 tablespoon fresh lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup low-fat sour cream
Glaze (optional)
2 tablespoons fresh lemon juice
1 to 1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees. Generously grease a Bundt pan with olive oil. In a small bowl...combine the flours...baking powder...baking soda...salt...and poppy seeds. In a large bowl...beat the eggs with a handheld mixer...until light and slightly increased in volume. Add the sugar slowly while continuing to beat.The mixture will become light and fluffy. Slowly add the olive oil...then the lemon zest...lemon juice...and vanilla extract and beat another 2 minutes.
Alternately add the dry ingredients and the sour cream to the batter...beating between additions.Pour the batter in to the prepared pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the Bundt pan on a wire rack for 10 minutes. Then invert the cake in the pan to a cake or serving platter to cool completely.
If you are making the glaze ...just whisk the fresh lemon juice...powered sugar...and vanilla extract in a small bowl until the mixture has a smooth consistency. Drizzle over the cake...when the cake is cool.
Eat more cake,
Victoria
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