Sicilian Lemon & Olive Oil Cake
70% authentic · Italian-Inspired
A Mediterranean twist on lemon drizzle, this cake uses olive oil for a tender crumb and a hint of fruitiness, complemented by Sicilian lemons.
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Ingredients
- All-purpose flour250g
- Granulated sugar200g
- Eggs3 large
- Extra virgin olive oil120ml
- Milk60ml
- Sicilian lemon zest2 large lemons
- Sicilian lemon juice3 tbsp
- Baking powder1.5 tsp
- Salt0.5 tsp
- Icing sugar100g
Steps
- 1
Preheat oven to 175°C (155°C fan/Gas Mark 3). Grease and flour a 20cm round cake tin.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together eggs, olive oil, milk, lemon zest, and lemon juice.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Pour the batter into the prepared tin.
- 6
Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean.
- 7
Let the cake cool in the tin for 15 minutes before inverting onto a wire rack to cool completely.
- 8
Whisk icing sugar with 1-2 tbsp lemon juice to create a drizzle. Drizzle over the cooled cake.
