Italian · Dessert
Lemon Olive Oil Cake
A slim, moist Italian-style cake built on extra virgin olive oil instead of butter, lifted with fresh lemon zest and juice and finished with a thin tart glaze. The crumb is close and tender with a faintly fruity, peppery back note from the oil.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
426Calories
5.9gProtein
20.6gFat
54.7gCarbs
32.3gSugar
0.6gFiber
395mgSodium
94mgChol
2.2gSat Fat
93mgPotassium
37mgCalcium
1.7mgIron
0.3mcgVitamin B12
5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
San Pellegrino Limonata
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and grease and line the base of a 10cm/4 inch round cake tin.
2
In a bowl, whisk the egg and 50g sugar together with a hand mixer until pale and slightly thickened, about 2 minutes.
3
Whisk in the olive oil in a slow stream, followed by the whole milk, lemon zest, lemon juice, and vanilla extract until emulsified.
4
Sift the cake flour, baking powder and salt over the wet mixture and fold gently until just combined with no streaks of flour remaining.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 28-32 minutes until risen and golden, and a skewer inserted into the centre comes out clean.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8
Whisk the remaining 12g sugar with a little extra lemon juice to a thin, pourable glaze and drizzle over the cooled cake just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Cake Flour, sifted
- 50g50g Sugar White
- 50g50g Egg, room temperature, beaten
- 35g35g Vegetable Oil, extra virgin olive oil
- 25g25g Whole Milk
- 8g8g Lemon, zested
- 15g15g Lemon Juice, freshly squeezed
- 3g3g Baking Powder
- 1g1g Salt
- 3g3g Vanilla Extract
- 12g12g Sugar White, whisked with lemon juice for glaze, glaze, 1
