Lemon Olive Oil (Printable Version)
# What You'll Need:
→ Cake Base
01 -
15 millilitres limoncello
02 -
120 millilitres freshly squeezed lemon juice
03 -
3.5 grams baking powder
04 -
250 grams plain flour
05 -
240 millilitres extra virgin olive oil
06 -
60 grams Greek yogurt
07 -
240 millilitres whole milk
08 -
3.5 grams kosher salt
09 -
3.5 grams baking soda
10 -
300 grams granulated sugar, plus a bit for dusting the pan
11 -
3 large eggs
12 -
Finely grated zest of 2 lemons
→ Optional Sugar Topping
13 -
25 grams granulated sugar or raw sugar
→ Optional Glaze
14 -
Pinch of salt
15 -
30–45 millilitres whole milk
16 -
120 grams powdered sugar, heaping
17 -
30 millilitres lemon juice
→ Optional Powdered Sugar Topping
18 -
60 grams powdered sugar
# How to Make It:
01 -
Slice and dig in, or shake on some powdered sugar once it’s cooled down. Want it with icing? Mix powdered sugar, lemon juice, a splash of milk, and a pinch of salt in a bowl, then drizzle on top. Give it a sec to set before you cut it.
02 -
Once your pan’s out of the oven, park it on a cooling rack for no less than 15 minutes. Loosen and lift out gently. Set it on the rack and walk away until it’s no longer warm.
03 -
Pop your cake in and bake 40–45 minutes. Stick a skewer between the centre and rim—if it comes out without batter, you’re good.
04 -
Move your batter into the greased pan. If you want a crackly top, sprinkle 25 grams of regular or raw sugar evenly across before you put it in the oven.
05 -
Tip all the wet stuff into the bowl with your dry goods. Mix lightly so it just comes together. Whisk for 50 turns to get the batter nice and even.
06 -
In another big bowl, beat together your eggs and olive oil until they’re well combined. Drop in the milk, Greek yogurt, and limoncello. Whisk again till smooth. Toss in your lemon sugar, mixing it through everything.
07 -
Grab a large bowl and stir up your flour, baking powder, baking soda, and salt so they’re all mixed up.
08 -
In a small bowl, squish the sugar and lemon zest together using your fingers until it smells punchy and the sugar’s moist and yellow.
09 -
Flip your oven on to 175°C. Grease up a 23 centimetre pan (line it with parchment unless it’s nonstick). Swirl around some granulated sugar inside for a light coat and set the pan aside.
# Additional Tips:
01 -
Really grate that lemon zest extra fine if you want big citrus taste and the smell to pop.