Lemon & Rhubarb Olive Oil Cake
I know, I know: olive oil cake. But trust me, try it once and you'll love it. The olive oil results in a very moist crumb, and the cornmeal creates a crackly + crunchy crust. Pound cakes have a tendency to be dense, but the tart lemon and rhubarb flavors in this cake balance the richness of the olive oil.
Ingredients
- Butter: Small amount, for greasing
- Sugar: 1 cup
- Rhubarb: 2 stalks
- Lemon: 1
- Buttermilk: 3/4 cup
- Eggs (Large): 3
- Olive Oil: 2/3 cup
- Flour: 1 1/2 cups
- Cornmeal: 1/4 cup
- Baking Powder: 1 1/2 teaspoons
- Baking Soda: 1/4 teaspoon
- Salt: 1/4 teaspoon
The How To:
- Preheat the oven to 350 degrees.
- Butter and flour a 9x5 inch loaf pan. Line the bottom with a rectangle of parchment paper, butter the parchment paper.
- Halve your rhubarb stalks and cut them into two inch sections.
- Zest your lemon. Rub the zest into the sugar with your fingertips.
- In a medium sized bowl, whisk together buttermilk, sugar, and juice from half of the lemon.
- Whisk in eggs and olive oil.
- In another bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt.
- Pour dry ingredients into wet ingredients. Stir gently to combine.
- Fold in rhubarb pieces.
- Pour batter into prepared loaf pan - tap on the counter a couple of times to get rid of any air bubbles.
- Bake at 350 degrees for 50-55 minutes, until a tester inserted in the middle of the cake comes out clean.
- Cool in pan on rack for 5 minutes - turn out onto rack, invert, let stand until room temperature (or until you can't stand it anymore).
- Serve alone, or (as I did) with whipped cream + chopped almonds.
A Few Notes:
- I've made this without the rhubarb and still loved it just as much. You have my permission.
- This will keep pretty well wrapped in plastic wrap for up to a week. It's a great option if you (like me) like to have something sweet on hand to serve people that show up to visit.
Pairs Well With:
Becca Rea-Holloway
