I don’t buy many magazines these days what with blogs to read and Instagram but I do buy The Simple Things mag because its a bit different and kind of ahead of the pack! In this month’s May edition there are lots of lovely recipes, including this lovely Lemon Drizzle Cake. Infact they call it a Lemon Olive Oil cake, which sounds a bit unconventional but trust me, its gorgeous. In reality it’s just a swap of fats from traditional butter to olive oil, so no big deal on the weirdness front really.
Its a beautifully moist cake and if you were having an afternoon tea party and were preparing everything for the next day, this cake would definitely be as good the day after making it.
The original recipe has been taken from Lola’s: A Cake Journey Around the World
So to make it you will need …
- 2 large lemons
- 125g plain flour, sifted
- 5 egg yolks and 4 egg whites
- 220g caster sugar
- 180ml Olive Oil
- 1/2 teaspoon of salt
- 250g icing sugar, sifted
- 2tbsp freshly squeezed lemon juice
- Grated zest of 1 lemon
You will also need …
23cm round loose-bottom or springform cake tin, greased and lined with baking parchment (although I use those nifty liners you can buy in Lakeland)
The method is slightly unconventional from the norm of wacking it all in the mixer so stay with me!
- Preheat the oven to 180c/Fan160/350F. Finely grate the zest from both lemons and mix together with the flour. Halve one of the lemons and squeeze the juice into a small bowl.
- Place the egg yolks and 150g of the sugar into the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric whisk and large mixing bowl) and beat on high speed until thick and pale – about 3 minutes.
- Reduce the speed to medium and add the olive oil and 2tbsp of the lemon juice, beating until just combined (the mixture may appear separated). Use a spatula to stir in the flour mixture until just combined.
- Place the egg whites and salt into another large, grease-free mining bowl. Make sure the whisk is completely clean, then whisk on medium-high speed using a hand-held electric whisk until foamy. Add the remaining 70g of sugar gradually whisking continuously until the egg whites form soft peaks, about 3 minutes. Gently fold one-third of the whites into the cake mixture, before folding in the remaining whites thoroughly.
- Spoon the batter into the prepared cake tin and gently tap against the work surface to release any air bubbles. Bake in the pre-heated oven for 40-50 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Once cool, transfer to a serving plate.
- To decorate, place the icing sugar into a bowl and mix in the lemon juice using a hand whisk or fork until it is a pouring consistency similar to double cream. Gently pour over the cake allowing it to drizzle down the sides. Sprinkle with grated lemon zest and serve.
So … who doesn’t love Lemon Drizzle? … put your hands up!