Sat, 15 January 2022
Chef: Krissy Gibson from Take The Cake
This is an uber-moist sponge with an almost custardy centre. It is not very sweet, and the lemon is not overpowering. There is a variation below if you want it more lemon-y.
315 mls olive oil
270 g granulated sugar
3 large eggs
315 mls full-fat milk
10 mls vanilla extract (2 teaspoons)
zest AND juice of 2 lemons
280 g self-raising flour
5 g salt (1 teaspoon)
3 g baking powder (½ teaspoon)
3 g bread soda (½ teaspoon)
Preheat oven to 160 degrees. Grease a 10” round cake pan. Alternatively, you could use a springform or bundt pan.
In a medium bowl, evenly combine flour, salt, baking powder and bread soda. Set aside.
In large bowl, whisk together the olive oil and sugar. Add the eggs and whisk again.
Add the milk, vanilla, lemon juice and lemon zest, and whisk again. Add dry ingredients and combine.
The batter will be thin, fluffy, and slightly bubbly.
Pour into your greased pan, and bake for 50 minutes. To be sure it is done, poke a toothpick into the centre. If it comes out clean, it is done.
Dust cake with icing sugar and top with fresh lemon zest, and enjoy warm or room temperature. A sprig of thyme or lemon twist also make lovely garnishes.
To make a more lemon-y cake, skip the dusting of icing sugar. Instead, make a simple lemon glaze: whisk together the juice and zest of one lemon with a handful of icing sugar (if you like a thicker glaze, add another handful of icing sugar, to preference). It will look milky. Drizzle it over the top and serve.
