Lemon Olive Oil Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
250 grams plain flour
02 -
3.5 grams baking soda
03 -
3.5 grams baking powder
04 -
3.5 grams kosher salt
05 -
3 large eggs
06 -
240 millilitres extra virgin olive oil
07 -
240 millilitres whole milk
08 -
300 grams granulated sugar, plus extra for coating the pan
09 -
Finely grated zest of 2 lemons
10 -
60 grams Greek yogurt
11 -
120 millilitres freshly squeezed lemon juice
12 -
15 millilitres limoncello
→ Optional Sugar Topping
13 -
25 grams granulated sugar or raw sugar
→ Optional Glaze
14 -
120 grams powdered sugar, heaping
15 -
30 millilitres lemon juice
16 -
30–45 millilitres whole milk
17 -
Pinch of salt
→ Optional Powdered Sugar Topping
18 -
60 grams powdered sugar
# Instructions:
01 -
Preheat the oven to 175°C. Grease a 23-centimetre cake pan thoroughly, lining with parchment if not nonstick. Coat the inside with a thin layer of granulated sugar and set aside.
02 -
Combine the measured sugar and lemon zest in a small bowl. Rub together until fragrant and oils are extracted.
03 -
In a large bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution.
04 -
In a separate large bowl, whisk eggs and olive oil until emulsified. Add milk, Greek yogurt, and limoncello, and whisk until smooth. Incorporate the lemon zest and sugar mixture, continuing to blend thoroughly.
05 -
Pour the wet mixture into the bowl with dry ingredients. Whisk gently until just combined, then whisk 50 more strokes for a consistent batter.
06 -
Pour the batter into the prepared pan. For a crisp top, evenly sprinkle 25 grams sugar or raw sugar over the surface before baking.
07 -
Bake for 40 to 45 minutes, or until a skewer inserted midway between the centre and edge emerges clean.
08 -
Place the pan on a wire rack and allow to cool for at least 15 minutes. Release from pan and allow the cake to cool completely on the rack.
09 -
Enjoy as is, or dust with powdered sugar after cooling. For an iced finish, blend powdered sugar, lemon juice, milk, and salt in a bowl and pour the glaze over the completely cooled cake, letting it set before slicing.
# Notes:
01 -
Ensure zest is finely grated for maximum lemon flavour and aromatic infusion.