This classic cake is probably one of our most beloved of all time, and it’s no wonder. It’s irresistibly moist, rich and flavourful without being too heavy. Best of all, it’s exceptionally simple.
Since the olive oil is the main flavor (and what makes it so moist!), you’d want to use a quality one, like our 100% Arbequina Extra Virgin Olive Oil, pure olive juice. It’s expressive fruity aromas complement the lemon zest, and slightly spicy flavor adds a wonderful contrast with an almond aftertaste.
Ingredients:
- 142g Oro Bailén Reserva Familiar Arbequina Extra Virgin Olive Oil
- 2 eggs
- 152g whole milk
- 60g freshly squeezed lemon juice
- 175g sugar
- 1.5 tablespoons lemon zest
- 125g all-purpose flour
- 3/4 teaspoons salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Lemon Glaze (optional):
- 140gr (1 cup) icing sugar (confectioner’s sugar)
- 2 Tbs lemon juice, freshly squeezed
Directions:
- Preheat the oven to 180°C. Line a loaf pan with two-inch sides with parchment paper.
- In a large bowl, whisk the zest into the sugar. Whisk in the olive oil, milk, eggs and lemon juice.
- Sift the flour, salt, baking soda and baking powder into the wet mixture. Whisk until combined. It’s okay if the batter is lumpy.
- Pour the batter into the prepared pan and bake for about 40-45 mins, until the top is nicely browned and a cake tester comes out clean.
- Transfer the cake to a cooling rack and let cool until you can safely touch the pan, about a half an hour.
- Release the cake from the pan and invert onto a plate. Let cool for two hours before drizzling glaze over the top.