Rustic Lemon Cake

Rustic_Lemon_Cake_Weston_Table.jpg

Rustic Lemon Cake

This is a simple cake. A little something that anyone can do and especially appropriate for Mother’s Day when young children wish to help make something special for the most important person in their lives. Simplicity can be sublime and it is the sweet addition of spring flowers that take this easy to bake cake to the next level. A bit more frosting for those in the camp that cake is all about the buttery, sweet topping, or a wisp of it and the rustic, wholesome tender crumb of this olive oil cake is exposed. Either way, this cake is the perfect way to celebrate the meaning of the word ‘Mother’:

The most beautiful word on the lips of mankind is the word “Mother,” and the most beautiful call is the call of “My mother.”

It is a word full of hope and love, a sweet and kind word coming from the depths of the heart.

The mother is everything – she is our consolation in sorrow, our hope in misery, and our strength in weakness.

She is the source of love, mercy, sympathy, and forgiveness….

Everything in nature bespeaks the mother.

The sun is the mother of earth and gives it its nourishment of heart;

it never leaves the universe at night until it has put the earth to sleep to the song of the sea and the hymn of birds and brooks.

And this earth is the mother of trees and flowers. It produces them, nurses them, and weans them.

The trees and flowers become kind mothers of their great fruits and seeds.

And the mother, the prototype of all existence, is the eternal spirit, full of beauty and love.

Kahil Gibran

 

INGREDIENTS

for the cake

1 cup mild olive oil

3 large eggs

1 1/3 cups whole milk

2 tablespoons lemon zest, finely grated

1 tablespoon lemon juice, freshly squeezed

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup raspberry preserves

non-stick cooking spray

a few fresh flowers

for the frosting

1 cup of Kerrygold Pure Irish Butter, room temperature

4 cups of icing sugar

2 tablespoons lemon zest

3 tablespoons lemon juice

4 teaspoons heavy cream 

DIRECTIONS

for the cake

1. Preheat oven to 325 degrees.

2. Prepare two 9-inch cake pans with non-stick cooking spray.

3. In the bowl of a standing mixer, add the oil, eggs, whole milk, lemon juice, and lemon zest. Turn the mixer onto medium speed and cream for 2 to 3 minutes, until thoroughly combined.

4. In a LARGE BOWL, add the flour, sugar, baking powder, baking soda, and salt. Stir to combine.

5. Remove the bowl from the stand mixer and fold the flour mixture into the egg mixture.

6. Evenly divide the batter into the prepared baking pans.

7. Bake the cakes for 30 to 35 minutes, or until a skewer, when inserted, comes out clean. Remove from the oven and allow the cakes to cool completely.

for the frosting

1. Put all of the ingredients for the frosting into the bowl of an electric stand mixer.

2. Turn the speed to medium and whip until the mixture is combined and an even consistency.

cake assembly

1. Place one of the cakes on a CAKE STAND. Spread the jam evenly over the bottom layer and then add the second layer on top of the first.

2. Use an off set spatula to spread as much frosting as desired over the cake.

3. Just before serving, trim the stems from the fresh flowers and arrange on top.

serves 10

 
 
 

Kitchen Notes

Perfect for a small child to frost, this cake is intended to look homemade and is all the more beautiful for its imperfections. For best taste, use a fruity, light olive oil rather than a peppery, bold Tuscan style extra virgin olive oil. The Irish butter is silky and creamy and contributes to the faint golden yellow color of the frosting. Add additional heavy cream, a teaspoon at a time, until spreadable consistency. Sweet peas, violas, pansies, borage blossoms, tiny tea roses (plucked from the stem) and lilac are a few options embellishing the top of the cake. Do help the wee ones slice the biggest piece for the most important person at the table.

 

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