baking · vegetarian
Olive oil lemon cake
A small, tender cake made with olive oil and yogurt, with lemon zest rubbed into the sugar so the whole thing smells bright.
- Time
- 60min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 350°F (175°C) and line a 6-inch round cake pan with parchment. Whisk the flour, baking powder and salt together.
-
2
Rub the finely grated lemon zest into the sugar with your fingertips. Whisk the egg with that sugar for about a minute, then slowly whisk in the olive oil and the yogurt.
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3
Fold in the flour mixture until no dry streaks are left, scrape into the pan and bake 25 to 32 minutes, until the top springs back and a skewer comes out clean.
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4
Brush 2 teaspoons of lemon juice over the warm cake. Leave it in the pan for 10 minutes, then turn out.
