franny's olive oil cake

if you were to ask me what my favorite restaurant is, i'd be stumped to come up with an answer. but, as this blog can attest to here, i 've been enjoyable eating at franny's for years. i always look forward to going there, have never had a bad dish, and have in fact stumbled home most nights (one in particular shall remain forever unmentionable) in a satiated stupor. so it's certainly in the running as a favorite place, if not officially taking the honor.

so when a very thoughtful friend gave me the franny's cookbook as a wedding present, i dutifully dogeared half a dozen recipes i wanted to try. and the appearance of a rosemary plant at my local farmer's market reminded me of a rosemary olive oil cake i had years ago, which led to this recipe. i was planning to make it for lunch at a friend's farm (i live in minnesota now, remember?), but once it was cooled, couldn't bring myself to give away the entire thing, so i did the un-biblical thing and split it in half, which i have no shame about.

the reason this cake is a winner? it takes under 2 hours, from conception to fully cooled. it's not too dense, perfectly sweet, and very pretty.


1¾ cups plus 2 tablespoons flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sugar
grated zest of 4 lemons - i used a microplane 
1¼ cups olive oil
4 large eggs, at room temperature (v. important!)
1½ teaspoons vanilla extract

1½ cups confectioners’ sugar
3 tablespoons fresh lemon juice, plus more if needed

preheat the oven to 325°F, with a rack in the middle position. grease and flour a 9-inch round cake pan and line the bottom with parchment paper, greasing the paper.

sift together the flour, baking powder, and salt into a large bowl.
combine the sugar and lemon zest and mix well with your finger tips, rubbing the mixture together until well blended. fit a stand mixer with the paddle attachment, add the oil to the sugar mixture, and beat on medium speed for 1 minute. Add the eggs one at a time, mixing well after each addition. beat in the vanilla. add the dry ingredients in 3 additions, beating on low speed and scraping the sides and bottom of the bowl after each batch, until just combined.

pour the batter into the prepared pan. bake for 35 to 40 minutes, until the top springs back when lightly pressed. cool the cake in the pan on a rack for 15 minutes, then remove for the pan, peel off the parchment paper, and allow to cool completely on the rack.

whisk together the confectioners’ sugar and lemon juice to make a thick but pourable glaze; add more lemon juice if needed. 

set the cake, on the rack, over a rimmed baking sheet. pour the glaze on top of the cake, letting it run down the sides. let the glaze set for at least 30 minutes before slicing the cake.

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