Lemon Drizzle Cake Olive Oil (original)
This lemon drizzle cake, made with olive oil in place of the usual butter, is perfect for a mid-afternoon treat.
Servings: 8 slices
Equipment
- 23cm (9in) spring clip or loosed bottomed round cake tin.
- baking parchment
Ingredients
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 tablespoon Olive Oil
- 4 tablespoon milk
- 200 g (7oz) plain flour
- 1½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
To finish
- 1 tablespoon lemon curd optional
- 150 g (5oz) icing sugar
- 1 unwaxed lemon Zest & Juice
Instructions
- 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 tablespoon olive oil and 4 tablespoon milk into the bowl and gently stir to combine. Then sieve 200g (7oz) plain flour, 1½ teaspoon baking powder and ½ teaspoon 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 tablespoon 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.