Lemon drizzle olive oil cake
This new and improved recipe for lemon drizzle cake, is made with olive oil in place of the usual butter, is perfect for a mid-afternoon treat.
Lmon olive oil cake
- 200 ml (7floz) olive oil
- 200 g (7oz) plain flour
- 2 teaspoon baking powder
- pinch salt
- 75 g (3oz) ground almonds
- 175 g (6oz) golden caster sugar
- 3 large eggs
- 1 unwaxed lemon zest & juice
Lemon drizzle icing
- 1 tablespoon lemon curd optional
- 150 g (5oz) icing sugar
- 1 unwaxed lemon Zest & Juice
To make the cake
Preheat the oven to 170℃ (Fan 150℃) / 3325℉ / Gas 3. Grease and line the base of a 20cm (8in) round tin with baking parchment.
Sift 200g (7oz) plain flour, 2tsp baking powder and a pinch of salt into a large mixing bowl. Stir in 175g (6oz) caster sugar and 75g (3oz) ground almonds.
Make a well in the centre of the dry ingredients and drop in 3 eggs. Pour in 200 ml (7floz) olive oil and the grated zest and juice of 1 lemon. Mix well with a wooden spoon, gradually incorporating the dry ingredients into the wet ingredients and beat until you have a smooth batter.
Pour the batter into the prepared cake tin. Bake in the centre of the oven and bake for 45–50 minutes until risen and 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 transferring to a wire rack and allow to cool for another 10 minutes.
To Make the drizzle icing
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.
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.
Store in an airtight container for up to 1 week. Fezze undecorated for up to 3 months.
- Use either a light olive oil or extra virgin. The extra virgin will bring a more robust flavour, whereas the light version is far more mellow without overpowering the lemon.
- Alternatively, try an unrefined rapeseed oil
- Add 1 teaspoon finely chopped rosemary with the lemon zest and juice for a delicious variation.