Name: Lemon Olive Oil Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 3/4 cup (180 ml) milk; 2 lemons, zest finely grated; 1 tbsp (15 ml) lemon juice; 1 3/4 cups (265 g) unbleached all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3 eggs, at room temperature; 1 1/4 cups (265 g) sugar; 3/4 cup (180 ml) olive oil; 1 cup (130 g) icing sugar; 1 lemon, zest finely grated; 2 tbsp (30 ml) lemon juice

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Oil the sides.
- In a measuring cup, combine the milk, lemon zest and juice. Let sit for 5 minutes.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, whisk the eggs and sugar with an electric mixer until pale, about 3 minutes. Gradually whisk in the oil. With the machine running on low speed, add the dry ingredients alternating with the milk mixture. Spread the batter out in the prepared pan.
- Bake for 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, about 2 hours.
Icing
- In a bowl, combine the icing sugar, lemon zest and juice until smooth.
- Place the cooled cake on a serving dish. Pour the icing over the cake. The cake will keep for 3 days, covered, at room temperature.

Lemon Olive Oil Cake

Categories

Ingredients

Cake

Icing

Preparation

Cake

Icing

Personal Note

To help you with this recipe

Electric Hand Mixer RICARDO