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

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:
http://ceramiccanvas.com/2010/05/rose...
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!

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  1. 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

      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

        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

          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

          Yes, zest in the batter is a common ingredient
          http://www.chow.com/recipes/10760-oli...
          but doesn't help with an already baked cake.

      2. 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

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

          1 Reply
          1. re: Ruthie789

            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. 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. Serve it with lemon ice cream (or sorbet).

                1 Reply
                1. re: ipsedixit

                  on the Sorbet thought in particular.

                2. Add this lemon creme fraiche glaze:

                  http://www.foodandwine.com/recipes/al...

                  Use less sugar, more creme fraiche.

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

                  http://www.flouronmyface.com/2012/01/...