I have to admit that baking is hardly the healthiest of pastimes, with all of that butter, cream and sugar, and the calories associated with it it’s hardly diet food. And of course being a food blogger, and one who predominantly bakes cupcakes, cakes and pastries, not to mention the occasional batch of fudge, it’d be easy to allow the pounds to pile on and the waistline increase! Thankfully I have some great neighbours, not to mention family and friends, who are happy to try our bakes 😉.
Of course we often make smaller batches too and bake ‘just’ a couple of times a week, but recently I’ve found it fun to temper the ‘naughtiness’ by substituting the butter with olive oil. Regulars to Only Crumbs Remain may recall the pastries of our Vegan Beetroot & Lentil Pie, Apple Rose Tart and Pear pearand Almond Tart were made with oil rather than butter with great success.
Having enjoyed a handful of pies and tarts made with oil, it seemed logical to try an olive oil cake as well. Not only did lemon seem to be the appropriate addition to work alongside the characteristic flavour of olive oil, it’s most probably my favourite cake flavour too. Even above chocolate cake! So allow me to introduce you to our Lemon Drizzle Olive Oil Cake.
Now, I think it’s pretty safe to say that this cake is no showstopper. There’s no fancy buttercream piped in intricate ways. Nor is there any secret filling to wow and captivate guests with. But what it lacks in cake-catwalk qualities (try saying that fast!) it certainly makes up for in flavour and lightness. It’s the sort of cake which is perfect for an afternoon treat with a cup of tea (or coffee if you prefer). This Lemon Drizzle Olive Oil Cake is a doddle to make resulting in a cake which is wonderfully flavoursome with a moist light crumb. Its predominant flavour is lemon, (as you would hope with it being a lemon drizzle cake!) but the subtle notes of olive oil can still be picked out.
Now, I’m sure you’re fully aware that there are many types of olive oil available in the supermarket these days, each having their own qualities and being suitable for different types of cooking and food preparation. For me, this cake called for a light olive oil rather than one with a robust flavour which could easily have overpowered the lemon. But if you’d prefer a more pronounced flavour why not try it with an extra virgin olive oil instead, and perhaps even consider using a little chopped rosemary in the mixture too – all flavours which work together brilliantly.
Of course, our lemon drizzle olive oil cake isn’t trying to recreate a Mediterranean diet which is packed full of fresh fruit and vegetables, white meat and fish as well as olive oil. Far from it, after all most cakes are packed with sugar. But as Tesco says, ‘every little helps’. It’s all about moderation.
So, here’s how to make Lemon Drizzle Olive Oil Cake!
Olive Oil Lemon Drizzle Cake
For the cake Batter
- 185 g Caster Sugar either golden, white, or a mixture of the two
- 2 medium Eggs
- 1 Unwaxed Lemon zest & juice
- pinch Salt
- 80 ml Olive Oil see note b below
- 67 ml Milk
- 200 g Plain Flour
- 1½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1 tbsp Lemon Curd optional
- 150 g Icing Sugar
- 1 medium Lemon Zest & Juice
- Preheat the oven to 180℃ (Fan 170℃) / 350℉ / Gas 4.
- Prepare the cake tin. Grease and fully line the tin with greaseproof paper. 3. Make the batter. Place the sugar and eggs into a large bowl. Use an electric beater (or stand mixer) to beat until the sugar and egg mixture is thick and pale. Add the lemon zest, juice and a pinch of salt and beat until well combined. Pour the milk and olive oil down the side of the bowl. Stir to combine. Sieve the flour, baking powder and bicarb into the batter and fold in with a spatula, large metal spoon or your clean hand with fingers splayed.
- Bake. Pour the batter into the prepared cake tin. Place into the centre of the oven and bake for 40 minutes until golden brown and starting to pull away from the sides of the tin. A skewer inserted in the centre of the cake should also come out clean.
- Cool. Remove the cake from the oven. Set the cake onto a cooling tray. Carefully unclip the side of the tin and remove it. After a couple of minutes remove the base of the cake tin. Allow to cool for 10 – 15 minutes.
- Glaze with lemon curd (optional). Place the lemon curd into a bowl. Stir with a spoon to slacken it (see note d below). With either a pastry brush or the back of a teaspoon carefully coat the top of the cake with the lemon curd.
- Make the lemon icing. Place the lemon juice, lemon zest and icing sugar into a bowl. Stir until smooth.
- Finish with the lemon icing. With a teaspoon carefully cover the top of the cake with the lemon icing. Use the back of the spoon to encourage it to trickle down the sides of the cake.
- Cool. Set the cake aside and allow it to completely cool and the icing to firm up.
- 10. Enjoy served either as it is, or with a little whipped double cream and a few raspberries.
This recipe has been shared with:
Cook Once Eat Twice hosted by Corina at Searching for Spice