As the scent of blossoming flowers fills the air and the gentle warmth of the sun caresses our skin, it’s undeniable: spring has arrived. This season of renewal and rebirth inspires us to embrace the freshness that surrounds us, both in nature and in our kitchens. Join me as we embark on a baking journey infused with the vibrant spirit of spring.
With lemon trees bursting with fruit and the announcement of Starbucks’ partnership with Partanna olive oil, there’s no better time to indulge in the simple pleasures of a Lemon Olive Oil Loaf. The marriage of rich, fruity olive oil with the tangy zest of Meyer lemons creates a symphony of flavors that sings of the season. While this loaf may not be a traditional coffee pairing, imagine the harmonious blend of flavors when enjoyed alongside a cup of Siren’s blend. Let’s dive into the recipe and savor the essence of spring with every bite.
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I just really wanted to keep things simple, get back to basics, and back to doing what I love; cooking! As mentioned in previous posts, I have transitioned to a plant based lifestyle. It took me a long time to readjust to the idea of doing coffee pairings in this new way. Also in the past year, I started bartending at a non-alcoholic bar. I am really (like, really) excited to merge both of these worlds. I have done several coffee “mocktails” in the past.. more are coming 🙂
Enough chit chat, let’s spring it on!
- 2 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 3 teaspoons baking powder
- Pinch of kosher salt
- 1 cup oat milk (or any non dairy milk), room temperature
- ½ cup Partanna extra virgin olive oil
- â…“ cup meyer lemon juice
- ¼ teaspoon of culinary lavender paste
- zest from 1 meyer lemon
- 1 teaspoon vanilla extract
- For the icing
- 1 ½ cups powdered sugar
- 2-3 tablespoons lemon juice
- dried lavender buds (optional)
- candied or fresh lemon slices (optional)
- Preheat your oven to 350°F. Prepare a loaf tin with cooking spray, and line with parchment paper for easy removal 🙂
- Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until combined. Add all the wet ingredients (milk, oil, lemon juice, lemon zest, lavender and vanilla) and mix until smooth.
- Pour the batter into your prepared pan. Smooth the surface if necessary.
- Bake the cake for 1 hour or until you can insert a toothpick in the center of the cake and there's no wet batter on it.
- Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.
- To make the icing:
- Add the lemon juice and sugar to a medium bowl and mix until smooth. Drizzle icing once loaf is cooled.
- Top with lemons and lavender if desired
I use a culinary lavender grade paste in this recipe. you can also use dried lavender flowers too!
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