Each year, the day after Christmas Day, I host a Boxing Day Dinner Party. While there are a few interpretations of what this day means, for me Boxing Day is such a very special occasion, where I can celebrate with my friends, who have become family here in the US.
Whenever I host any dinner party at my condo, there is often some sort of theme with everything from cuisines from countries around the world such as Mexican, British, French, Italian, Greek and other themes, which include a wine pairing menu, a menu based on MBTI personality and lots more. I pour over cook books and blogs for hours and I like to go all out with table settings, printed menus and tastes in the hope of delighting everyone’s palate. Whatever I do, the one thing that remains consistent with all of the dinner parties I host is the amazing friends who join me on these adventures.
This past Boxing Day dinner was no different. With a smaller group this of year of eight, I created a menu, which focused on Mediterranean cuisine. We started with a Mezze Platter of pita, olives, tabbouleh and marinated feta with lemon and yes, I made everything from scratch. The mains were a feast of chicken kebabs, lamb meatballs with tzatziki sauce which were amazing by the way and swordfish with lemon and fennel. We enjoyed sides of Greek salad, Greek potatoes and quinoa with spinach. The finale was a simple Mediterranean lemon cake I found on another blog, which I was personally really pleased with how it turned out. I loved it!
This cake is super easy to make, so light and moist and an absolute a citrus delight. I think it’s a perfect standalone cake, which you can enjoy for breakfast instead of a muffin, at 3pm with a cup of tea or when you need an evening nibble.
I am supposed to be doing school work today so I can catch up on my assignments but now I can’t stop thinking about this darn cake! I am going to make it again today!
- 1⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- pinch salt
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- ⅓ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup sugar
- zest from 2 lemons
- 4 eggs, room temperature
- 2 tablespoons milk, room temperature
- 1 teaspoon vanilla extract
- ¼ cup sugar
- juice from 1 lemon
- optional, powdered sugar for final topping
- Heat oven to 375 degrees. Spray 9-inch springform pan with cooking spray, or wipe evenly with butter.
- In medium mixing bowl, whisk together flour, baking powder and salt.
- In small bowl, combine melted butter, olive oil and lemon juice.
- In bowl of stand mixer fitted with whisk attachment, combine sugar and lemon zest on low speed.
- Add the eggs and mix on medium-high speed until the mixture is smooth and pale yellow, about 4-5 minutes.
- Add the milk and vanilla extract; mix until combined.
- Reduce speed to low and add flour mixture, beating together until moistened.
- Slowly add the butter and oil mixture, beating just until it is incorporated.
- Pour batter into the pan and bake for 30 minutes. Check cake at 25 minutes. When done, the cake should spring back when pressed with in the center.
- Prepare lemon syrup by heating ¼ cup water, sugar, lemon juice in small pan. Heat on medium low until sugar is dissolved. Set aside, and cover to keep warm.
- After cooled, remove cake from pan.
- Gently drizzle and brush lemon syrup over the top and sides of *warm* cake.
- I think this is a perfect standalone cake, which you can enjoy for breakfast instead of a muffin, at 3pm with a cup of tea or when you need an evening nibble.