Lemon Olive Oil Cake - Absolutely Delicious! - Learn how. скачать в хорошем качестве

Lemon Olive Oil Cake - Absolutely Delicious! - Learn how.

In today's episode Michael shows you how he makes the most moist and delicious Lemon Olive Oil Cake. This cake is absolutely delicious and like the chocolate cake will stay moist for 4 or 5 days and is one of the favourites in our house. Don't forget to like, comment, and subscribe for more baking tips and recipes! Thank you for watching! Happy baking! Scroll down, recipe below... Thank you for coming along with us and watching each week. 🌟 Subscribe Here:    / @casamiasalentina5818   🌟 Follow Us on Instagram:  / bella_italia_anna   🌟 Facebook   / 1029684585292440   🌟 Website: https://casamiasalentina.com 🌟 Casa Mia Salentina email: [email protected] #lemonoliveoilcake #lemoncake #oliveoilcake #oliveoillemoncake #cake #dolce #cookingathome #easylemoncake #easylemoncakerecipe #homecookingisthebest *** RECIPE *** Lemon Olive Oil Cake What you will need 9" springform pan INGREDIENTS 1 cup Olive Oil (I use Extra Virgin Olive Oil) 3 large eggs (I use 700g eggs) 1 1/2 cups sugar (plus a little for sprinkling on top) 2 tsp Vanilla Extract Zest from 3 lemons 1/2 cup Lemon Juice 1 tsp Salt 1/2 tsp Baking Powder 1/2 tsp Baking Soda 2 cups Plain Flour (white all purpose unbleached) 1 cup Milk (I use skim, but use whichever) Powdered Sugar for dusting (optional) INSTRUCTIONS Preheat oven to 175C (350F) Prepare a 9" springform pan by lining it with greaseproof paper and greasing the paper, make sure you have enough paper to come right up the sides of the pan as this is a runny wet dough and may leak out. (Alternatively you can grease the bottom and the sides of the pan well, and line the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks). In a large mixing bowl, whisk together the olive oil, eggs, and sugar. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain. Pour the batter into the springform pan. (Optional) Sprinkle 2 tbsp of granulated sugar evenly over the top. Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the centre. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking. Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack. When cool, dust the top with powdered sugar, if desired. TIPS FOR BAKING A GREAT LEMON OLIVE OIL CAKE Grease your springform pan well. This batter is on the liquid-y side, so you may want to place a large baking sheet underneath your pan to catch any drips. Wrap the bottom and sides of the pan tightly with foil to prevent leaks. Don’t skimp on the lemon zest, make sure you zest the whole lemon and that you get at least 1/2 cup of juice from your 3 lemons. Don’t over-mix your batter once you’ve added the flour or you will get a gummy texture. Allow the cake to cool partially in the pan before attempting to release it. If you baked straight into the pan without baking paper then run a thin butter knife around the edges if it seems like it’s a bit stuck.