If you're on the search for an extremely moist and dense cake with just the right amount of a lemon, then you're in luck! A frosting-less and glaze-less cake, but not too plain.
This Lemon & Olive Oil Cake is fluffy, dense, moist, with just a hint of lemon. This cake is perfect if you don't like a lot of sweetness in your cakes and are looking for a different kind of consistency than your average cake, i.e.; a Victoria sponge or pound cake.
Olive oil cake is definitely not for everyone. It is packed with olive oil and does have a strong taste (which isn't to everyone's liking). I myself don't mind the taste and love anything with lemon!
Recipe
Delicious and fragrant olive oil cake with a hint of lemon. Very moist and dense!
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Servings: 10-12
Author: Zainab
Ingredients:
250g plain flour
250g caster sugar, plus 1 tablespoon to sprinkle on top
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
3 large eggs
290ml whole milk
370ml extra-virgin olive oil
2 large lemons, zest and juice; plus more zest for serving (optional)
2 tsp. vanilla bean paste
Icing sugar (for serving)
Method:
1. Preheat the oven to 175˚C/350˚F.
2. Line a 8 inch cake tin with parchment paper and spray with cooking spray. Set aside.
3. Whisk eggs, oil, and sugar in a medium bowl until smooth. Add milk, vanilla, and zest and juice of 2 lemons and whisk to combine.
4. Whisk flour, salt, baking powder, and bicarbonate of soda in a large bowl to combine. Make a well in the center and gradually pour egg mixture into well. Whisk, using circular motions to slowly incorporate egg mixture, until batter is mostly smooth (some lumps are okay). Scrape batter into prepared pan and smooth surface. Sprinkle 1 tablespoon of sugar over the top.
5. Place the cake in the oven and bake the cake for 50-60 minutes or, until top is golden brown and a tester inserted into the center comes out clean. Transfer pan to a wire rack and let cake cool before unmolding.
6. Just before serving, dust cake with powdered sugar and top with more lemon zest if you have it.
7. Enjoy!
Notes
You can store the cake in a airtight container for up to 3 days at room temperature.
The cake taste the best when eaten on the day.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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