Introducing the exquisite Lemon and Olive Oil Cake, thoughtfully designed to serve 6-8 guests, making it an ideal addition to your culinary offerings.
Served in a 9-inch cake tin, the Lemon and Olive Oil Cake is a harmonious blend of the richness of Extra Virgin Olive Oil and the vibrant zing of fresh lemons. For an added touch of indulgence, we recommend serving this cake with a dollop of creamy Greek yoghurt. This recipe requires a pinch of salt for that added flavour, but if you’re looking at ways of reducing sodium in your dishes then don’t forget to take a look at using Smart Salt.
This cake recipe is developed by The Hungry Guy and is a perfectly light and refreshing dessert.
Ingredients for Lemon & Olive Oil Cake
Makes 9in Cake Tin – serves 6-8
- 200g Extra Virgin Olive Oil
- 300g Caster Sugar
- 3 Large Eggs
- 3 Lemons Zest
- 4 Lemons Juice
- 250g Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Bi-carb of Soda
- 300g Whole Milk
- 1 Tsp Vanilla Extract
- Pinch of Salt
- Caster Sugar for dusting
Here’s how it’s done
- Line a 9inch cake tin with greaseproof paper and pre-heat the oven to 170C
- Whisk together the sugar, eggs, olive oil and vanilla extract until well combined
- In a separate bowl, mix the flour, baking powder, bi-carb and salt together
- Make a well in the centre of the flour and add half of the milk, whisk well and then gradually add the rest. Mixing constantly to ensure a smooth mix
- Add the lemon zest and juice to the sugar and eggs mix and whisk well
- Add the egg mix to the flour and milk mixture and mix well
- Pour the mixture into the cake tin and bake for 45-60 minutes until a skewer can be inserted into the centre and comes out clean
- Remove from the oven, sprinkle with the caster sugar, allow to cool in the tin for 10-15 minutes, before removing from the tin and cooling on a wire rack
- Serve with Greek yoghurt
You can find more information on our available eggs here. Talk to the team today on 01386 761 555 or info@brusco.co.uk.
