Olive Oil Honey Cake
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
40
Spice
58
Sweetness
48
Sourness
39
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
3 cup
Yellow Cornmeal3 cup
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Kosher Salt4 large
Egg1 cup
Granulated Sugar1 cup
Light Brown Sugar1 cup
Extra-Virgin Olive Oil1 cup
Honey1 cup
Sour CreamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F and adjust the rack to the center of the oven
3
Spray a 9-inch cake pan generously with nonstick spray
4
Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended
5
Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes
6
Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes
7
Add the dry ingredients in increments until blended
8
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes
9
Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate
10
Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup
11
Serve with fresh berries and whipped cream and a little extra honey syrup
12
Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat
13
Stir and lightly simmer for 25 minutes
14
Squeeze in the lemon juice, and then remove from the heat
15
Remove the lemon zest and cool completely before using