Yes, another cake.
Stacey's Honey Lemon Cake Ingredients:
1 1/2c unbleached white flour, organic
1/2c whole wheat flour, organic
1/4c brown rice flour, organic
3/4c sugar, organic
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1c whole milk, organic
1/3c heavy cream, organic
2 eggs, organic
1/4c blood orange infused olive oil
1/4c non-fat yogurt, organic
1/4c lemon juice (about 1 medium sized lemon)
zest from 1 lemon
3-4 tbs honey (I used Blueberry Honey)
9x9" square cake pan with liner
First, I preheated the oven to 350F. I combined all the dry ingredients in a large bowl. Then I combined the oil, eggs, yogurt, lemon juice and zest in a measuring cup and beat it with a fork. In another measuring cup, I put the cream and milk and microwaved it until it was hot, about 125F. Then I poured both sets of liquids into the dry ingredients and mixed gently with a silicone scraper until it was smooth and combined.
I poured everything into the cake pan with the liner and baked the cake for about 30 minutes, rotating once at the halfway point. Then, I allowed the cake to cool for about 10 minutes. While still warm, I spread the honey on top. Having the cake be warm makes it easier to spread the honey and allow it to sink into the cake.
This cake was the perfect texture for me. It was moist, tender, yet still had enough substance to be eaten by hand, and boy did people at work. :)
Stacey's Honey Lemon Cake Ingredients:
1 1/2c unbleached white flour, organic
1/2c whole wheat flour, organic
1/4c brown rice flour, organic
3/4c sugar, organic
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1c whole milk, organic
1/3c heavy cream, organic
2 eggs, organic
1/4c blood orange infused olive oil
1/4c non-fat yogurt, organic
1/4c lemon juice (about 1 medium sized lemon)
zest from 1 lemon
3-4 tbs honey (I used Blueberry Honey)
9x9" square cake pan with liner
First, I preheated the oven to 350F. I combined all the dry ingredients in a large bowl. Then I combined the oil, eggs, yogurt, lemon juice and zest in a measuring cup and beat it with a fork. In another measuring cup, I put the cream and milk and microwaved it until it was hot, about 125F. Then I poured both sets of liquids into the dry ingredients and mixed gently with a silicone scraper until it was smooth and combined.
I poured everything into the cake pan with the liner and baked the cake for about 30 minutes, rotating once at the halfway point. Then, I allowed the cake to cool for about 10 minutes. While still warm, I spread the honey on top. Having the cake be warm makes it easier to spread the honey and allow it to sink into the cake.
This cake was the perfect texture for me. It was moist, tender, yet still had enough substance to be eaten by hand, and boy did people at work. :)
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