Lemon Olive Oil Loaf Cake with a Lemon Olive Oil Soak.

There is something wonderfully nostalgic about a simple lemon cake. The sort that fills the kitchen with the scent of citrus, invites you to put the kettle on and makes an ordinary afternoon feel rather special.

This is my little celebration of two ingredients I adore: lemons and good extra virgin olive oil. The olive oil lends a beautiful richness and an incredibly tender crumb, whilst the double cream brings a little indulgence. Three whole lemons provide a bright, fragrant sharpness, balanced by just enough sweetness.

And the secret? A generous soaking of warm lemon and olive oil syrup whilst the cake is still warm, allowing it to seep into every little crevice.

A cake that somehow tastes even better the following day, should you have the patience to wait.

Choose a beautiful, good-quality extra virgin olive oil with gentle fruity notes rather than something intensely peppery. A delicate oil will complement the citrus without overwhelming it.

Adding the syrup gradually allows the sponge to absorb the liquid without becoming excessively wet on the surface.

As tempting as it is to cut a slice whilst still warm, this cake is particularly lovely the following day, once the lemon and olive oil have had time to develop.

I love serving mine simply, with a spoonful of softly whipped crème fraîche, a little finely grated lemon zest and perhaps a pot of Earl Grey.

No elaborate decorations, no unnecessary fuss. Just beautiful ingredients, treated with a little love.

lemon cake, olive oil cake, lemon olive oil, easy bakes , healthy baking, lemon recipes, olive oil recipes, polyphenols, dairy free

Yield: 6-8

Author: Suze Morrison

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Lemon Olive Oil Loaf Cake with Lemon Olive Oil Soak

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 20 M

There is something wonderfully nostalgic about a simple lemon cake. The sort that fills the kitchen with the scent of citrus, invites you to put the kettle on and makes an ordinary afternoon feel rather special.

This is my little celebration of two ingredients I adore: lemons and good extra virgin olive oil. The olive oil lends a beautiful richness and an incredibly tender crumb, whilst the double cream brings a little indulgence. Three whole lemons provide a bright, fragrant sharpness, balanced by just enough sweetness.

And the secret? A generous soaking of warm lemon and olive oil syrup whilst the cake is still warm, allowing it to seep into every little crevice.

A cake that somehow tastes even better the following day, should you have the patience to wait.

Ingredients

For the Lemon Olive Oil Cake

• 200g Golden Caster Sugar
• Zest & Juice of 3 Unwaxed Lemons
• 3 Large Eggs, room temperature
• 120g Extra Virgin Olive Oil
• 125g Double Cream, room temperature
• 220g Plain Flour
• 1 tsp Baking Powder
• ½ tsp Fine Sea Salt

For the Lemon Olive Oil Soak

• 100g Caster Sugar
• Juice of 2 Lemons
• 40ml Extra Virgin Olive Oil

Instructions

1. Preheat your oven to 170°C. Grease and line a 900g loaf tin with baking parchment, leaving a little overhang to help lift the cake out once cooled.
2. Place the caster sugar and lemon zest into a large mixing bowl. Using your fingertips, gently massage the zest into the sugar for a minute or two until the oils are released.
3. Add the eggs to the sugar and whisk for 3–4 minutes until pale, thick and aerated.
4. Slowly drizzle in the olive oil, whisking continuously to create a smooth, glossy emulsion.
5. Gently whisk in the double cream followed by the lemon juice until just combined. This is a loose batter.
6. In a separate bowl, whisk together the flour, baking powder and sea salt.
7. Gently fold the dry ingredients into the wet mixture until just combined. Take care not to overmix.
8. Pour into your prepared loaf tin and smooth the surface.
9. Bake for approximately 55–65 minutes, or until golden, gently domed and a skewer inserted into the centre comes out clean.
10. If the top begins to colour too quickly, loosely cover with foil for the remaining baking time.
11. Whilst the cake is baking, place the caster sugar and lemon juice into a small saucepan.
12. Warm gently over a low heat, stirring until the sugar has completely dissolved. Remove from the heat and allow to cool slightly before whisking in the olive oil.
13. The olive oil may naturally separate as the syrup stands, so give it another good whisk just before using.
14. Once baked, allow the cake to rest in its tin for 10 minutes.
15. Using a fine skewer, prick little holes all over the surface, reaching approximately halfway through the cake.
16. Slowly spoon the warm lemon syrup over the surface in several additions, allowing each to absorb before adding the next. Make sure to whisk the syrup between additions to distribute the olive oil evenly.
17. Leave the cake to cool completely in its tin, allowing all those wonderful flavours to settle and mingle.

https://gourmetglow.co.uk/recipes/lemon-olive-oil-cake

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