Lena was named one ofFortuneandFood & Wine’s“25Most Innovative Women in Food & Drink”in September 2014,Lenahas also been honored as one ofForbes’“30 Under 30,”Zagat’s“30 Under 30”, and continues to work with Thomas Keller and Cup 4 Cup to develop gluten free flours. Here she shares her recipe for lemon olive oil cake, which includes Cup 4 Cup gluten free flour.
Lemon Olive Oil Cake
- 3 lemons
- 1 cup sugar
- 1⁄2 cup buttermilk
- 2/3 cup Napa Valley extra virgin olive oil 3 large eggs
- 1 1⁄4 cup Cup4Cup flour
- 1⁄2 cup cornmeal
- 1 1⁄2 tsp baking powder
- 1⁄4 tsp baking soda
- 1⁄4 tsp salt
*Works well with our Simple Vanilla Sugar Glaze. (See recipe below.) Method of Preparation:
Preheat oven to 350°F. In a large bowl, zest the 3 lemons and mix into the sugar. Supreme the lemons and each segment into 1⁄4 inch pieces. With the remaining lemons, juice them to yield 1⁄4 cup of liquid. Add buttermilk to juice and mix until incorporated. Pour buttermilk mixture into the sugar and mix until well incorporated. Whisk in eggs and olive oil. In a separate bowl, mix together all dry ingredients, Cup4Cup, cornmeal, baking powder, baking soda and salt. Fold the dry ingredients into wet mixture. Fold in the lemon segments. Spray a loaf, Bundt, cake pan, or muffin pan with nonstick cooking spray. Place batter into desired baking dish, batter should go no more than about halfway up the side of the dish. Bakefor50-55minutes or until golden brown and a knife is inserted in to centercomes out clean. Cool on a rack for 10-15 minutes. Remove from pan and cool.
To serve, dust the cake(s) with powdered sugar or glaze with vanilla sugar glaze and allow time for it to set -up before cutting into the cake.
Simple Vanilla Sugar Glaze
- 1 cup confectioners’ sugar
- 2 teaspoons light corn syrup 2 teaspoons milk
- 1 teaspoon vanilla paste
Stir together sugar and milk together until smooth. Beat in corn syrup and vanilla paste until glaze is smooth and glossy. If glaze is too thick, add more corn syrup.