Meyer Lemon Olive Oil and Poppy Seed Cake
Using candied fruits to decorate is a simple, easy way to elevate the look of your cakes as well as add another layer of texture in every bite.
Meyer Lemon Olive Oil and Poppy Seed Cake
Makes 1 (9-inch) cake
Ingredients
1 cup (200 grams) granulated sugar1 tablespoon (3 grams) Meyer lemon zest¾ cup (168 grams) Meyer lemon olive oil*½ cup (120 grams) whole milk2 large eggs (100 grams)2 tablespoons (30 grams) fresh Meyer lemon juice1 teaspoon (4 grams) vanilla extract2¼ cups (281 grams) all-purpose flour2 teaspoons (6 grams) poppy seeds1 teaspoon (5 grams) baking powder1 teaspoon (3 grams) kosher salt¼ teaspoon (1.25 grams) baking soda1 tablespoon (12 grams) sparkling sugarGarnish: Candied Meyer Lemon Slices (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
In a large bowl, whisk together granulated sugar and lemon zest until sugar is fragrant. Whisk in oil, milk, eggs, lemon juice, and vanilla.
In a medium bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda. Gradually add flour mixture to sugar mixture, whisking until just combined. Pour batter into prepared pan. Sprinkle sparkling sugar evenly on top of batter.
Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°F (96°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Just before serving, garnish with Candied Meyer Lemon Slices, if desired. Store in an airtight container for up to 3 days.
Notes
Candied Meyer Lemon Slices
Makes about 20 slices
Ingredients
1½ cups (300 grams) granulated sugar¾ cup (180 grams) water2 medium Meyer lemons (about320 grams) , sliced ⅛ inch thick
Instructions
In a medium saucepan, stir together sugar and ¾ cup (180 grams) water; bring to a boil over high heat. Add lemon slices, and reduce heat to medium-low. Cook until lemon rind is translucent and softened, 20 to 30 minutes.
On a rimmed baking sheet, place a wire rack.
Using tongs, remove lemon slices from syrup, and place flat on prepared rack. Reserve syrup for another use, if desired. Let lemon slices cool completely before using.
Notes
pro tip
If Meyer lemons aren’t in season or you cannot find them in your area, you can use regular lemons for both the batter and the candied slices, as well as plain olive oil.
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