And just like that, another Christmas season is upon us.
Kind of hard to believe, especially as the temperature in Boston is 61°F today. December 6. 61 degrees.
As much as I yearn for cooler weather and softly falling flakes to inspire a day of holiday baking and blogging, I couldn’t wait any longer to make this cake (plus, the lemons were pushing their limits in the fruit bowl). I absolutely love cakes like this that work both for dessert and with morning coffee. Particularly around the holidays, with people dropping by and pressure to constantly feed and entertain, I think I will make this one of my new holiday standbys. Added bonus–no mixer or beaters required!
I adore meyer lemons. They taste like a cross between a lemon and a clementine, and have an incredibly heady, herbaceous scent that is equally fantastic in seafood and savory dishes (risotto, pastas, stuffed in the cavity of a roast chicken) as it is in baked goods. Although they aren’t available all year round, you could easily substitute regular lemons or oranges in this recipe. This is not a super sweet cake, but a simple icing of meyer lemon juice and powdered sugar (as suggested in the original recipe) would dress up the cake for dessert. I knew I would most likely be eating this all week for breakfast, so I held off on the extra sugar (this season is a marathon, not a sprint, after all).
Meyer lemon olive oil cake with cranberries (adapted from healthygreenkitchen.com)
1 1/2 cups flour 2 teaspoons baking powder pinch of sea salt
2 teaspoons meyer lemon zest
1/2 cup plain yogurt
1 cup sugar
3 large eggs
1/2 cup extra virgin olive oil 1 cup dried cranberries
Syrup: 1/4 cup powdered sugar 1/4 cup meyer lemon juice
Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan. In a medium bowl, mix together the flour, baking powder, and salt. Add the lemon zest and cranberries and mix well.
In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine
Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake for 15 minutes and then remove the sides of the pan. Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, infusing moisture and flavor. Let cool and the syrup set slightly before serving.