I know, I know, it’s Spring. Citrus was so last season. I shouldn’t even be entertaining the idea of such blasphemous behavior, but you know what guys, this cake is easy and delicious all year round. There is something about beautiful sunny days that makes me want to eat things that feel bright and sunny and this cake does.
So maybe you make it now and then again in the winter? You know, just to balance things out 😉
I am not sure whose recipe this is, but all of the women in my family have it in their go to recipe book, the one that is a ‘best of’ of sorts. Also there? My super easy Lemon Velvet. I know, I know, I gots citrus on my mind.
Back to this cake then, I used to make it with a hand mixer and then it occurred to me that since it is made with oil not butter creaming is a little unnecessary so I just let my whisk and arm do a little bit of work and call it a day. The orange zest is my addition, but it goes a long way towards enhancing the orange flavor so please don’t skip it. I do skip making the glaze sometimes and instead warm and pour over some lovely sticky orange marmalade to good effect.
Guys, I don’t know if you have noticed, but I have been a little off baking recently. Turns out everything that was on my ‘to bake’ list had copious amounts of chocolate in it and I am still recovering from the luxurious flourless chocolate cake here.
Anyway, it was only natural that I turn to my second favorite baked goods flavor – lemon. It was only a matter of time that I decided upon this recipe here and tweaked it only a little to produce a delicately flavored lemon cookie that went oh so well with a cup of tea in the afternoon. Now I don’t usually even drink tea in the afternoons, but with a cookie like this it seemed very much in order. Even my tot who several times during the baking process announced that she did not like lemon cookies and wanted to make ‘chap-e-chip’ (chocolate chip) cookies fell in love with these. A little too much so as I found out when I turned around and discovered that where there once were 4-5 cookies stacked on a plate there was now nothing, but crumbs.
This is not a puckeringly sour lemon cookie, but a more gently flavored one that seems to get better as it sits out for a little bit. I had almond extract handy so I used half that and half vanilla extract because I find that in ‘lemony’ things it adds an extra note of brightness.