Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Love
Lemon Love

Spring has sprung! Well... spring is sorta, almost here... in short sporadic bursts of sunshine! And to celebrate spring, you NEED this lemon-y slice of heaven! Believe it or not, this cake gets better the LONGER you leave it, so dont worry and make this a day or two before you need it! It's also dairy free, and so simple you're going to laugh right in my face!

You'll have to excuse the terrible photo - I made this one in my mum's cheapy horrible oven and I can reassure you that it doesn't usually crack like this!

Ingredients:

  • Zest of 2 unwaxed lemons
  • Juice of 2 lemons
  • 4 eggs
  • 175g caster sugar
  • 1/2 cup olive oil
  • 130g plain flour
  • 1/2 tsp baking powder
  • Sprinkle of salt
  • For the topping:
  • 150g caster sugar
  • Juice of 1 lemon
  • A cake pan (I used a 10 inch spring pan) and parchment paper to cover the bottom of the pan for best results.

Method:

  1. Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
  2. Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
  3. Juice the fruits
  4. Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
  5. Whisk the four eggs with the sugar for a couple minutes until pale and frothy
  6. Add in the olive oil while whisking
  7. Add in the citrus juice while whisking
  8. Pour into the flour mixture and mix well, with either a wooden spoon or whisk
  9. Pour the batter into your pan, and pop it into the oven
  10. Bake at 180oC for 35-45 mins or so until cooked all the way through
  11. When cake is done, mix together sugar and juice for topping and pour over cake whilst hot
  12. Let it cool completely in pan!

 Recipe adapted from

The Instructables

Serve at the end of a roast dinner and you're in for a winner!

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