We love experimenting with interesting new recipes and have we got a winner with our delicious Lemon Olive Oil Cake, made using beautiful quality ingredients ! 🍋🙌
2 Lemons, zested & juiced (see method below)
2 cups Self Raising Flour
0.5 cup Dominio Di Bagnoli Polenta White
5 Free Range Eggs
1.5 cups La Perruche Cassonade Pure Cane Sugar
0.75 cups Pons Green Extra Virgin Olive Oil
Icing sugar, to garnish
Preheat oven to 180C & line a 20cm cake tin with baking paper.
Zest lemons using a grater or microplane, set aside zest. Juice lemons, discarding pith & seeds, set aside.
Combine self raising flour, polenta and lemon zest in a medium size mixing bowl, stir to combine.
Crack the eggs into a large mixing bowl, add sugar and whisk until the sugar dissolves into the eggs.
Gently pour reserved lemon juice into the egg mixture & whisk gently before adding the olive oil. Continue whisking until the mixture thickens & emulsifies, until glossy.
Gradually add the dry ingredients – (flour mixture) into the wet ingredients (egg mixture) whisk until combined and the cake batter is lump free & smooth.
Pour batter into prepared cake tin and bake for 45-55 mins, until golden on top & cooked through. If the cake still jiggles at the centre, continue to cook for 5 min intervals until done.
Remove cake from the oven and rest for 15 mins to cool, before dusting with icing sugar to serve.
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