I love to cruise through baking books at the library. For one, baking books tend to be much weightier and also, much more expensive than your average cookbook. I also tend to either love or hate a baking book. So for me, the best way to give a baking book a test run is to pick it up at the library.
That's how I was introduced to this gem, Desserts by Pierre Herme. I have several more recipes that I want to try out of this sucker, so it might get checked out again next month.
I wanted to start out easy, since investing a ton of time and energy into a crap dessert is not my idea of a good time. This lemon cake sounded good, nice and summery. Plus, the whole olive oil angle had my curious. How would it change the texture and taste of a lemon cake?
Ina's version is my usual go-to lemon cake recipe, I've made it several times so figured I'd have a good enough memory to notice the difference. One immediate difference I can tell you, is that the lemon seems more subtle. Then again, I didn't have to use 8 lemons to make this beauty... But aside from that, it was much lighter than the average lemon cake, almost pillowy in texture, and much more moist. And the flavor - it tasted almost creamy, if that makes sense. Very neat little recipe. And hey, any way to get it at least a little healthier is good in my book.
7 Tbsp. unsalted butter, melted, plus more, room temperature, for pan