Lemon Cake with Olive Oil
When I started researching for this recipe I found that many of the lemon cakes had quite a bit of sugar and sometimes too much so I wanted to reduce the sugar a little bit.
I really like olive oil in cake, and of course you can control a lot how intense the flavour is by choosing a milder oil, but I like it quite intense and with the freshness of the lemons, I was quite happy with the results.
- 3 Eggs
- 1 cup Sugar ( I use raw sugar)
- 1 1/2 cup Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Lemon, zest & juice
- 3/4 cup Olive Oil
- 2 tbsp Greek Yogurt or Skyr
- 1 tsp Vanilla Extract
- Preheat the oven to 180°C (350°F), and take your cake form and spray it with oil or butter, and then dust with flour and put to the side.
- Put the eggs and the sugar together in a bowl and whisk until it turns light and fluffy.
- Mix all your dry ingredients and the lemon zest in another bowl and then start to add in turns to the egg mix, the dry ingredients, and the olive oil.
- When everything is incorporated add the lemon juice, vanilla extract, and the yogurt.
- Pour the dough in your cake form and bake for about 40 minutes.
I then made a lemon sugar syrup with thyme to pour over the cake when put on the plate.
- 1/2 cup Sugar
- 1/2 cup Water
- 1/2 cup Lemon juice
- 5 sprigs fresh Thyme
- In a small saucepan put the water, thyme and the sugar and bring to boil, and stir until the sugar is dissolved. Add the lemon juice and let it simmer for 10 minutes.
- Let it cool completely.