Lemon Olive Oil Cake
Bring back childhood memories with this festive dessert that gives a tip of the hat to pound cake—and puts lemon under the spotlight. First in the dough, then in the icing made with icing sugar. With its delicate taste and moist texture, thanks to the use of olive oil, this cake is irresistible. Here’s a […]
Ingredients
- 3/4 cup (180 ml) milk
- 2 lemons, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 eggs, at room temperature
- 1 1/4 cups (265 g) sugar
- 3/4 cup (180 ml) olive oil
- 1 cup (130 g) icing sugar
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Oil the sides.
- In a measuring cup, combine the milk, lemon zest and juice. Let sit for 5 minutes.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, whisk the eggs and sugar with an electric mixer until pale, about 3 minutes. Gradually whisk in the oil. With the machine running on low speed, add the dry ingredients alternating with the milk mixture. Spread the batter out in the prepared pan.
- Bake for 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, about 2 hours.
Bring back childhood memories with this festive dessert that gives a tip of the hat to pound cake—and puts lemon under the spotlight. First in the dough, then in the icing made with icing sugar. With its delicate taste and moist texture, thanks to the use of olive oil, this cake is irresistible. Here’s a snack option that’s just sweet enough, perfect to serve with tea or coffee, in good company.