Dessert · Baking
Olive Oil Cake with Citrus Glaze
A tender, golden cake with a fine crumb and a bright citrus-soaked top — equally at home with coffee or dessert.
Recipe by Tessa LevineVegetarian
- Prep
- 20min
- Cook
- 40min
- Total
- 60min
Ingredients
Servings
10
- 250 ml good extra-virgin olive oil, plus more for the tin
- 220 g plain flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 4 large eggs, at room temperature
- 220 g caster sugar
- 2 tbsp whole milk
- zest and juice of 2 lemons
- 150 g icing sugar, sifted
Default serving size: 10. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Heat the oven to 175°C (350°F). Brush a 23cm round cake tin with olive oil and line the base with baking paper.
- 2Whisk the flour, baking powder and salt in a medium bowl.
- 3In a large bowl, beat the eggs and sugar on high speed until pale and tripled in volume, about 4 minutes.
- 4Whisk in the milk, lemon zest and the 250ml olive oil until emulsified.
- 5Fold in the dry ingredients until just combined, then scrape into the tin and bake for 35–40 minutes until a skewer comes out clean.
- 6Cool for 15 minutes, then turn out. Whisk the lemon juice into the icing sugar to make a thick glaze and pour over the cooled cake.
Tagged
#cake#make-ahead#citrus