Zesty Lemon Olive Oil Cake

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.

One thought on “Zesty Lemon Olive Oil Cake

  1. Pingback: Baking Bliss! | A FOOD REVOLUTION

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