Recipe: Lemon Olive Oil Cake
This cake has been adapted over time and one that I always love to eat when it is cold as it is dense, sweet and one of my comfort foods. You can serve with dollop cream or put tiny pin holes into the cake and let lemon syrup seep into the middle whilst it is warm for extra sweetness!
Ingredients:
- 2 cup self raising flour, sifted
- 1/4 tsp salt
- 1 cup whole milk
- 3/4 cup olive oil
- 3 eggs
- 1 tsp vanilla essence
- 1.5 cup caster sugar
- 1/2 cup lemon juice
- Zest of 2 lemons- grated finely
Methods:
- Preheat oven to 175 degress celsius. Line a 20cm cake tin with baking powder.
- Place the eggs, caster sugar and olive oil in a small bowl and blend with an electric mixer for 1 minute.
- Add the lemon juice, zest and vanilla to the mixture.
- In a separate bowl, add the flour & salt and make a well in the centre. Add in a small amount of the egg mixture and milk slowly mixing through.
- The mixture may still be lumpy but try to incorporate the flour as much as you can.
- Pour mixture into the cake tin and bake for 50 minutes or until browned on the top.
- Let sit for 30 minutes before taking out of cake tin.
- Serve & enjoy xx
