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My Olive oil/rosemary loaf cake is missing something citrusy-- thoughts?

i_eat_a_lot_of_ice_cream Jul 27, 2013 06:54 AM

I made a really simple, delicious olive oil rosemary cake from a recipe I clipped a long time ago. It's from a Babbo cookbook. Here's a link:
But I really feel like it's missing a citrus component. So, what do I do? I had several thoughts. Poke holes in it and drizzle some lemon juice over it, or make some sort of light lemony glaze for it, ... or making some lemony sugar and sprinkling it on top...serve it with lemon curd... I'm not sure and I don't want to overwhelm the cake. Any thoughts? Thanks!

  1. chowser Jul 28, 2013 06:50 AM

    Add this lemon creme fraiche glaze:


    Use less sugar, more creme fraiche.

    Or if you want to get more complicated, make lemon curd and mix w/ creme fraiche, like this:


    1. ipsedixit Jul 27, 2013 07:07 PM

      Serve it with lemon ice cream (or sorbet).

      1 Reply
      1. re: ipsedixit
        chefj Jul 28, 2013 09:51 AM

        on the Sorbet thought in particular.

      2. MsDiPesto Jul 27, 2013 06:58 PM

        Lemon Verbena?

        1. chefj Jul 27, 2013 05:45 PM

          Either a Orange or Lemon Syrup drizzled over and allowed to soak in should work fine, Personally I would Use Orange Zest, Cointreau and Simple Syrup. You could include Lemon Juice if the Cake is already on the sweet side.

          1. Ruthie789 Jul 27, 2013 03:43 PM

            Why not make a little lemon or orange butter for the side?

            1 Reply
            1. re: Ruthie789
              i_eat_a_lot_of_ice_cream Jul 27, 2013 06:52 PM

              Thanks for this idea. If I were serving it at home, this is probably what I would do, but it's for an outdoor party and im afraid it would either melt or go to waste (and I hate wasting butter, one of my favorite foods!! :-)

            2. k
              kittyfood Jul 27, 2013 07:24 AM

              All good ideas, but I think I would go with the lemon (or orange) glaze, using the zest and juice. The lemon curd sounds nice as well.

              2 Replies
              1. re: kittyfood
                Ruthie789 Jul 27, 2013 03:45 PM

                I would do this too but the cake has rosemary in it am wondering if making it too sweet would clash with it...

                1. re: Ruthie789
                  i_eat_a_lot_of_ice_cream Jul 27, 2013 06:48 PM

                  I have been pondering an icing all day. To me the cake is more savory and I wasn't crazy about the icing recipes I found, which all sounded so sweet. I am thinking I will leave this cake as is and make sure to add lemon zest next time.

              2. Mild Bill Jul 27, 2013 07:08 AM

                Rub a lemon lightly on a Microplane grater and just add the yellow zest into the mix... That'll add the magic element you're looking for... Start with just one lemon and see...

                Saved the recipe BTW.... Ooooooo....

                4 Replies
                1. re: Mild Bill
                  i_eat_a_lot_of_ice_cream Jul 27, 2013 07:13 AM

                  Just to clarify, the cake is baked and cooled already... so zest the lemon on top of the baked cake? I wish I had thought to zest it into the batter.

                  It is so, so simple (took me like 5 minutes from bowl to pan) and tastes delicious but I feel like my mouth expects lemon or orange with it!

                  1. re: i_eat_a_lot_of_ice_cream
                    Mild Bill Jul 27, 2013 08:17 AM

                    No, sorry... I was thinking for next time...

                    When something so simple isn't perfect I think of what to do next time, and I just eat the 'eh' version quicker....

                    1. re: Mild Bill
                      hill food Jul 27, 2013 10:14 AM

                      yes, next time put in lemon zest (even coarsely grated lemon works) that's what I do. gives it a fun crunch.

                      in the meantime curd or lemon frosting would work.

                    2. re: i_eat_a_lot_of_ice_cream
                      paulj Jul 28, 2013 09:58 AM

                      Yes, zest in the batter is a common ingredient
                      but doesn't help with an already baked cake.

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