I’ve tried this recipe in a multitude of forms – mini muffins, regular muffins and cakes. My favorite for sure is the cake form. I’ve not had the greatest luck with making a cake from this recipe that looks perfect. The middle tends to fall. I’ve adapted the recipe with the addition of baking soda which seems to help somewhat. Either way, looks aside, every time I’ve made the recipe, in whichever form, it’s been very tasty and extremely moist! The moistness and intense flavor are the reasons I continue to experiment with this recipe. This recipe is also incredibly easy to make!
This time I made a cake and changed the recipe up with lemon verbena instead of thyme. The lemon verbena herb variation is my favorite experiment because the herb intensifies the lemonyness. Is 'lemonyness' a word?
For a glaze, I spread a blueberry jam on top. The glaze completely compliments the intense lemon flavor.
Lemon Verbena Cake with a Blueberry Jam Glaze 1 tab of room temperature butter 1-⅓ cup Sugar 3 Tablespoons Grated Lemon Zest 2 whole Eggs ¼ cups Olive Oil ⅔ cups Whole Milk 1 cup Flour ½ teaspoon of baking powder ½ teaspoon of baking soda ½ teaspoons Salt 1 tablespoons of finely chopped lemon verbena
Glaze ½ cup of blueberry jam
Preheat oven to 350 degrees.
In a bowl whisk together the sugar and lemon zest. Whisk in the eggs, olive oil and milk. In a separate bowl whisk together the dry ingredients: flour, baking powder, baking soda and salt. Whisking the dry ingredients will serve as a sifting agent to eliminate clumps within the flour.
Slowly add the dry ingredients to the wet ingredients. Avoid over mixing. Once the dry and wet ingredients have been combined, fold in the lemon verbena into the batter with a spatula.
Pour the cake mixture into a 9” cake pan. Bake for approximately 25 - 30 minutes depending on your oven. Allow to cool.
In a microwave, warm the jam for about 30 seconds. Drizzle over the cake and serve. Your guests will love this cake!
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.