Now, I think it’s pretty safe to say that this cake is no showstopper. There’s no fancy buttercream piped in intricate ways and much to my frustration has a tendency to sink a little in the middle.
But what it lacks in cake-catwalk qualities (try saying that fast!) it certainly makes up for in flavour and lightness. It’s the sort of cake which is perfect for an afternoon treat with a cup of tea or coffee.
It is a doddle to make, resulting in a cake which is wonderfully flavoursome with a moist light crumb. Its predominant flavour is lemon, but the subtle notes of olive oil can still be picked out.
Delicious served on its own with a cuppa but why not try it served with some fresh raspberries and if you like a dollop of cream or crème fraîch.
Lemon Drizzle Cake Olive Oil (original)
For the cake Batter
- 175 g (6oz) caster sugar either golden, white, or a mixture of the two
- 2 medium eggs
- 1 unwaxed lemon zest & juice
- pinch salt
- 5 tbsp Olive Oil
- 4 tbsp milk
- 200 g (7oz) plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp lemon curd optional
- 150 g (5oz) icing sugar
- 1 unwaxed lemon Zest & Juice
- 23cm (9in) spring clip or loosed bottomed round cake tin.
- baking parchment
- Preheat the oven to 180℃ (Fan 170℃) / 350℉ / Gas 4. Grease and line the base of a 23cm (9in) round tin with baking parchment.
- Place175g (6oz) sugar and 2 eggs into a large bowl and whisk until the sugar and egg mixture is thick and pale and leaves a trail when you lift the beaters. Add the finely grated zest and juice of 1 lemon and a pinch of salt and whisk until well combined.
- Drizzle5 tbsp olive oil and 4 tbsp milk into the bowl and gently stir to combine. Then sieve 200g (7oz) plain flour, 1½ tsp baking powder and ½ tsp bicarbonate of soda into the bowl and fold in.
- Pour the batter into the prepared cake tin. Place into the centre of the oven and bake for 40 minutes until golden brown and starting to pull away from the sides of the tin. A skewer inserted in the centre of the cake should also come out clean.
- Remove the cake from the oven.Allow to cool for about 5 minutes in the tin before carefully transfering to a wire rack and allow to cool for another 10 minutes.
- Place 1 tbsp lemon curd if using into a bowl. Stir with a spoon to slacken it with either a pastry brush or the back of a teaspoon carefully coat the top of the warm cake with the lemon curd.
To Make the drizzle icing
- Place 150g (5oz) icing sugar and the grated zest and juice of 1 lemon into a bowl and stir until smooth.
- Spoon the lemon icing over the top of the cake and use the back of the spoon to encourage it to trickle down the sides of the cake a little.
- Allow to cool completely before serving.