Lemon Olive Cake (Print-Friendly Version)
# What You'll Need:
→ Cake Base
01 -
15 millilitres limoncello
02 -
60 grams Greek yogurt
03 -
Finely grated zest of 2 lemons
04 -
120 millilitres freshly squeezed lemon juice
05 -
300 grams granulated sugar, grab more for dusting in the pan
06 -
240 millilitres extra virgin olive oil
07 -
3 large eggs
08 -
250 grams plain flour
09 -
240 millilitres whole milk
10 -
3.5 grams baking powder
11 -
3.5 grams baking soda
12 -
3.5 grams kosher salt
→ Optional Sugar Topping
13 -
25 grams raw or regular granulated sugar
→ Optional Glaze
14 -
Pinch of salt
15 -
120 grams powdered sugar, loaded up
16 -
30–45 millilitres whole milk
17 -
30 millilitres lemon juice
→ Optional Powdered Sugar Topping
18 -
60 grams powdered sugar
# Step-by-Step Directions:
01 -
Slice and dig in! If you want a sweet topping, shake some powdered sugar on top. Prefer icing? Mix powdered sugar, lemon juice, milk, and salt in a bowl. Pour it over your totally cooled cake. Let it sit till the glaze hardens up.
02 -
Let your cake rest in the pan on a cooling rack at least 15 minutes. Take it out gently, then give it a full cool-down on the rack before moving on.
03 -
Pop it in the oven for about 40 to 45 minutes. When you poke a skewer near the center but not all the way, it should come out clean.
04 -
Pour your combined batter into the ready-to-go pan. Looking for some crunch? Sprinkle 25 grams of sugar or the raw stuff all over the top before it goes in the oven.
05 -
Add your wet stuff to the dry ingredients bowl. Give it a brief mix so everything comes together, then whisk it exactly 50 more times to make the batter even.
06 -
Crack eggs into a different big bowl and pour in the olive oil, whisk those till they blend nicely. Stir in the milk, Greek yogurt, and limoncello next. Mix in the lemon zest-sugar combo and make sure it's all smooth.
07 -
In a big bowl, combine the flour, baking soda, baking powder, and salt. Whisk ‘em around so all the dry stuff’s mixed up.
08 -
Toss the sugar and lemon zest in a little bowl. Rub them together until it gets super fragrant and everything smells zesty.
09 -
Set the oven to 175°C. Grease up a 23-centimeter cake pan (add some parchment if it’s not nonstick). Dust the bottom and sides with sugar, then put the pan aside.
# Helpful Notes:
01 -
Grate the lemon zest extra fine if you want that full-on citrus punch and awesome scent.