Dessert

Olive oil lemon drizzle cake

Name: Olive oil lemon drizzle cake
Yield: 10
Ingredients: 2 1/2 cups (375g) self-raising flour, sifted; 1 1/2 cups (330g) caster sugar; Finely grated zest of 1 lemon; 3 eggs; 1/2 cup (125ml) buttermilk; 1/3 cup (80ml) extra virgin olive oil; 1 vanilla bean, split, seeds scraped; Lemon thyme sprigs (optional), to serve; juice of 1 lemon; 1 cup (150g) pure icing sugar, sifted; Juice of 1 lemon

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by Silvia Colloca

Cook and author

Jul 12, 2016

This light and moist cake is ready at the push the of a button - a food processor button, that is. Never let time be an excuse again for not having dessert.

2 1/2 cups (375g) self-raising flour, sifted
1 1/2 cups (330g) caster sugar
Finely grated zest of 1 lemon
3 eggs
1/2 cup (125ml) buttermilk
1/3 cup (80ml) extra virgin olive oil
1 vanilla bean, split, seeds scraped
Lemon thyme sprigs (optional), to serve
juice of 1 lemon

Lemon Glaze

1 cup (150g) pure icing sugar, sifted
Juice of 1 lemon

Method

1.

Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
2.

Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.
3.

Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
4.

Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.
5.

Drizzle glaze over the cake and top with lemon thyme, if using, to serve.