Lemon Olive Oil cake
I have two favorite smells in the whole world. The sharp sweet smell of lemons, and the amazing smell that cooking olive oil makes. So, how could I resist when I saw a Lemon Olive-Oil Cake?
I first made it a week ago Sunday, with regular olive oil in mini cake form. We drizzled the final cakes with lemon and lavender syrup. They were very good cakes, but you couldn't really taste the olive oil.
So, when I made a full 9" square cake the second time, that following Tuesday, I used extra virgin olive oil, and didn't put a syrup on it. I thought it was amazing, and loved the blend of flavors. Others, though, felt that it needed something more, like a whipped topping or something. Barbarians ;)
The third time I made them, last Saturday, I was making them with a diabetic in mind, so I substituted Splenda for the sugar and made mini-cupcakes. I don't know if it was the Splenda or that the size of the cakes were just too small, but they turned out dry and tasted off. *sigh*
So, I recommend making this as it's written, just as a regular cake. Although I'll admit that I didn't use a springform pan, just a regular Corel pan. It turned out light, fluffy, and flavorful. And smells *amazing* while it's cooking.