Haute Sweets Patisserie Chef Tida Pichakron returns to Good Day to make a rich, moist lemon cake with olive oil. She's promoting the Diner en Blanc event coming up this Friday.
Lemon Olive Oil Cake
3 cups AP Flour
1 1/2 cups Sugar
1/ 2 tsp. Baking Powder
1/ 2 tsp. Baking Soda
1/ 2 tsp. Salt
1 cup Sugar
Zest from 2 Lemons
1 3/4 cup Olive Oil
1 1/4 cup Butter Milk
2 tsps. Lemon oil
Put eggs, lemon zest, and lemon oil in a mixer fitted with whisk attachment. Whisk until blended. Stream in 2nd amount of sugar and whisk until eggs double in volume.
Whisk all dry ingredients, set aside. Add buttermilk and oil to whipped eggs. While mixer is running, on low speed, gradually add dry ingredients.
Once all ingredients have been added, increase speed to high to ensure no lumps exist.
Divide batter into molds filling only half full. Bake 325F for 14-16 minutes or until done.
Once the cake is completely cooled, remove from mold. Decorate with pastry cream and desired fruit.