lemon + olive oil cakes

by Bird and Cleaver in "bird and cleaver", "lemon and olive oil cakes", "sweets"

Simple, delicious and easy.  This recipe is perfect for a last minute brunch or coffee with friends.  It utilizes ingredients most of us have on hand, and it's pretty.  What's not to love?

Lemon Olive Oil Cakes

  • 3 lemons ( in addition to those used for juice) sliced 1/4 inch thick
  • 1/4 cup of sugar
  • 1/4 cup lemon juice
  • pinch of salt
  • 2 1/2 cups AP flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • zest of 1 lemon
  • 2 eggs
  • 1/4 cup olive oil
  • 4 tablespoons, melted butter
  • 1 cup plain yogurt (not Greek)

In a non reactive pan, combine sugar, lemon juice, pinch of salt and lemon slices.  Simmer over medium low heat until slices are translucent and lquid has turned into a thin syrup.  Remove slices from pan and set aside.

Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, baking soda, and salt. Whisk together.
In a medium sized mixing bowl, combine sugar and eggs.  Whisk together until homogenous.  Add olive oil, melted butter and yogurt. Mix until well combined.

Fold liquid mixture into dry ingredients.  The batter will be thick and lumpy. Don't over mix!
Grease cupcake tin and fill 3/4 of the way full.  Place a single lemon slice on top of each cake.
Bake for 17-22 minutes OR just until the tops are set and firm to the touch.

Remove from oven and cool 5 minutes.  Transfer to cooling rack and and allow to cool to room temperature.  Sift powdered sugar over the tops and enjoy!