You know I am a lemon head. Anything lemonish and I am a sucker. So when I read this recipe for Lemon and Olive Oil Cake, I was intrigued.
I have discovered that this cake is foolproof. Bake it square, rectangle, oval, round or bundt. It works out every. single. time.
It freezes (great for lunches), it happily accepts gluten free flour, it loves flavoured olive oils (like lemon or citrus).
It’s great served warm with cream, cold with icecream, iced with cream cheeae icing, or topped with a meringue.
Have I convinced you yet?
To make the the cake:
¾ cup sugar
4 eggs + 1 extra egg yolk
1 ¾ cup self raising flour
2 teaspoons baking powder
¾ cup good-quality olive oil Try a citrus infused one for extra ooomph, like Colonna, available at Black Pearl)
2 tablespoons honey
¼ cup unsalted butter, melted
Finely grated zest of 2 lemons
3 tablespoons lemon juice
4 tablespoons Limoncello (lemon-flavored Italian liquor)
Preheat oven to 150°C fanforced.
Use a BIG bowl. Beat the eggs and sugar together for 4 minutes minimum. If you don’t do this, you won’t get the really light texture that makes this cake so divine. The batter should be at least double in volume, look creamy and very pale yellow.
Mix baking powder and flour, and beat into batter at low speed. Add the olive oil, honey, butter, zest and juice.
Pour into a buttered pan. Cook for 20 minute or until it passes the knife test.
Remove from oven, allow to cool completely, then brushwith 2 tb of Limoncello. Cover and keep at room temperature, and in an hour or two, brush the rest of theLimoncello onto the cake and sprinkle with finely grated lemon zest.