Lemon and Olive Oil Drizzle Cake

 

LEMON AND OLIVE OIL DRIZZLE CAKE


Lemon and Olive Oil Drizzle Cake

This cake is made from lemons and extra virgin olive oil. It is one of the cakes that I make in the bread-maker.

 

INGREDIENTS

  • 250 g sugar
  • 3 eggs
  • 2 lemons
  • 120 ml olive oil
  • 100 ml milk
  • 275 g self-raising flour
  • ½ teaspoon baking powder

For the drizzle

  • Juice of 1 lemon
  • 50 g sugar

METHOD

  1. The recipe uses 3 lemons. Zest all the lemons and use 2/3 of the juice for the cake and 1/3 of the juice for the drizzle.
  2. Place the silicone liner in an 18cm cake tin.
  3. Whisk together the sugar and eggs.
  4. Add the lemon juice, lemon zest, olive oil and milk, and mix thoroughly.
  5. Fold in the flour and baking powder.
  6. Pour the mixture into the tin and bake in the bread-maker on the BAKE cycle for about 1½ hours until cooked.
  7. Take the cake out of the tin and cool on a wire rack.
  8. Prepare the drizzle by heating the remaining lemon juice and sugar in a saucepan.
  9. Prick the top of the cake with a skewer and pour over the drizzle.