An Olive Oil Lemon Poppyseed Cake That Doesn’t Use Three Sticks of Butter

Food blogger Jessie Oleson Moore created the loaf cake featured here by substituting lemon for blood oranges. She likes poppyseeds, too, so added them. “DEAR GOD was this thing good,” she exclaims on her wonderful blog, CakeSpy.com. The cake is finished with a lemon almond glaze. (Click here to see the recipe.)

Photo by Jessie Oleson Moore http://www.cakespy.com/

Jessie used our delicate and smooth Everyday Fresh oil for the cake. She says that while it may look like a pound cake, “the olive oil sets (this cake) apart, taste-wise.”

A pound cake – which Jessie notes is “delightfully dense” – typically requires three sticks of butter. The olive oil cake, she says, “had a more tender, layer cake-like crumb” and a “rich flavor that while not buttery, was very delicious – luxuriant and lightly fruity-nutty.”

In addition to the olive oil, lemon and poppyseeds, the recipe calls for flour, sugar, milk, eggs, baking soda, baking powder, and salt. The glaze, meanwhile, combines lemon juice, almond extract, cream, and confectioners’ sugar. (Click here to see the recipe.)

Bon appétit,

Your friends at California Olive Ranch

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