Delight in the simple elegance of a Citrus-Infused Olive Oil Cake. This light and moist confection is kissed with the zesty charm of lemon, offering a refreshing twist to your dessert repertoire.
Ingredients:
- 1 1/4 cups all-purpose flour
- A pinch of salt
- 1 teaspoon baking powder
- 2/3 cup granulated sugar, plus 2 tablespoons for topping (optional)
- 2 large eggs
- 1/2 cup extra-virgin olive oil
- Zest and juice of 1 organic lemon
- 2/3 cup whole milk
Instructions:
- Start by preheating your oven to 170°C (convection setting) and ready a 20cm cake pan by greasing it.
- Using a mixer, cream the eggs and sugar until the mixture is pale and thick.
- Gradually add in the olive oil, drizzling it in slowly and beating well between each addition.
- Blend in the zest and juice of the lemon, then mix in the milk until everything is well integrated.
- Sift together the flour and baking powder, then fold into the wet ingredients until just combined, ensuring not to overmix.
- Transfer the batter into your prepared pan.
- If desired, for a sugary crust, evenly sprinkle the top of the batter with the additional granulated sugar.
- Bake for about 40 minutes, or until a toothpick comes out clean from the center of the cake.
- Allow the cake to cool in the pan for a short time, then move it to a wire rack to cool off completely.
Serve this Citrus-Infused Olive Oil Cake as a splendid finish to a meal or as a companion to your afternoon tea. Its delightful lemon scent and satisfyingly moist texture make it a guaranteed crowd-pleaser. 🍰🍋
