Since Nicki’s boyfriend, Matt, has been in Uganda, and my fiance, Patrick, likes to have happy hour with his friends after work on Friday until 11 p.m., Nicki and I have started a new tradition on Friday nights – we order take out, pick up Maggie (her dog), and hang out at my house while we chat, read Anthro catalogs, and bake. This past weekend we went crazy and baked muffins and honestly, some of the yummiest cake Patrick and I have ever tasted. I made it first all lemon, and then experimented with lemon/orange/grapefruit combo, which was also delish – although I must say I liked the pure lemon flavor the best.
Here’s what you need:
2 tablespoons lemon zest (or half lemon/half orange zest)
2 tablespoons fresh lemon juice (or a lemon/orange/grapefruit combo – heavy on lemon)
1/2 cup olive oil (higher quality is better)
1/3 cup lowfat buttermilk (or you can use lowfat greek yogurt)
3 egg whites (or two whole eggs)
2 teaspoons lemon extract (if you don’t have this, just add one more tablespoon lemon juice)
1/3 cup turbinado or brown sugar
1/2 cup white sugar (if you go heavier on the orange juice, you can cut this down to 1/3 cup)
1/2 cup almond meal
1/2 cup oat flour
1 cup white flour or pastry flour
1/3 cup rice flour
1 tablespoon flaxseed meal (it’s okay if you leave this out)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup blueberries (fresh or frozen – if frozen, thaw them slightly in the microwave, and toss them with 1 tablespoon flour before mixing into the batter)
Glaze: 1/3 lemon juice (or lemon/grapefruit/orange combo); 2 tablespoons white sugar
Here’s what you do:
2. In a larger bowl, whisk together all the wet ingredients: zest, juice, oil, buttermilk, eggs and extract.
3. In a second smaller bowl, mix together the sugars, flours, salt, baking soda, baking powder.
4. Add half of the dry mixture to the wet and stir to incorporate. Add the rest of the dry mixture and stir to combine. Fold in the blueberries. Pour into a well greased loaf pan and bake for 40-50 minutes.
5. While the cake is baking, make the syrup. Combine the juice and sugar in a saucepan and cook for about 5 minutes, allowing it to bubble and the sugar to dissolve.
6. When the cake is done, allow it to cool for ten minutes. Then, poke holes in the top with a fork and pour the glaze into the holes. Now, you can either allow it to cool completely or eat it warm. (This would probably also be really delish as a layer cake, with some cream cheese frosting and blueberries in between the layers. You may have to double the recipe to get the right amount for two layers.)