This light lemon drizzle olive oil cake uses oil in place of butter for an unusual twist on the ever popular lemon drizzle cake. It is perfect for a mid-afternoon treat.
I have to admit that baking may not be the healthiest of pastimes, if you do too much of it. With all of that butter, cream and sugar, and the calories associated with it it’s hardly diet food.
But to me baking is as much about sharing as the baking itself and thankfully I have neighbours, not to mention family and friends, who are happy to try my bakes.
Being a food blogger, and one who 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! So I am gratfeul to them for helping out.
But 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.
Before taking over Only Crumbs Remain I made a Almond Bizcocho a traditonal Spanish cake usually made with olive oil, which I shared on my other blog Recipes Made Easy. In that case I used unrefined rapeseed oil with great success.
Here on Only Crumbs we also have a handful of pies and tarts made with oil, so it seemed opportune to make a cake with olive oil, 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.
Or like my Almond bizcocho you could use an unrefined rapeseed oil. I like this because it is produced in the UK so it reduces the food miles. It also gives the cake an amazing yellow colour.
Make sure you use an unrefined oil sometimes called cold-pressed ,as regular rapeseed oil (often sold has just vegetable oil) is very refined and you lose both flavour and many of the health benefits of using oil.
Try this cake and see if your friends can tell that you have used oil in place of butter.
It is delicious served on its own with a cuppa but why not try it served with some fresh raspberries and if you like a dollop of cream or crème fraîch.
So, here’s how to make Lemon Drizzle Olive Oil Cake!
Olive Oil Lemon Drizzle Cake
For the cake Batter
- 175 g (6oz) caster sugar either golden, white, or a mixture of the two
- 2 medium eggs
- 1 unwaxed lemon zest & juice
- pinch salt
- 5 tbsp Olive Oil
- 4 tbsp milk
- 200 g (7oz) plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp lemon curd optional
- 150 g (5oz) icing sugar
- 1 unwaxed lemon Zest & Juice
- 23cm (9in) spring clip or loosed bottomed round cake tin.
- baking parchment
- Preheat the oven to 180℃ (Fan 170℃) / 350℉ / Gas 4. Grease and line the base of a 23cm (9in) round tin with baking parchment.
- Place175g (6oz) sugar and 2 eggs into a large bowl and whisk until the sugar and egg mixture is thick and pale and leaves a trail when you lift the beaters. Add the finely grated zest and juice of 1 lemon and a pinch of salt and whisk until well combined.
- Drizzle5 tbsp olive oil and 4 tbsp milk into the bowl and gently stir to combine. Then sieve 200g (7oz) plain flour, 1½ tsp baking powder and ½ tsp bicarbonate of soda into the bowl and fold in.
- 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.
- Remove the cake from the oven.Allow to cool for about 5 minutes in the tin before carefully transfering to a wire rack and allow to cool for another 10 minutes.
- Place 1 tbsp lemon curd if using into a bowl. Stir with a spoon to slacken it with either a pastry brush or the back of a teaspoon carefully coat the top of the warm cake with the lemon curd.
To Make the drizzle icing
- Place 150g (5oz) icing sugar and the grated zest and juice of 1 lemon into a bowl and stir until smooth.
- Spoon the lemon icing over the top of the cake and use the back of the spoon to encourage it to trickle down the sides of the cake a little.
- Allow to cool completely before serving.