Olive oil and lemon cake

This lemon and oil cake recipe is one of those that you fall in love with as soon as you see it and that, when you try it, brings a smile to your face. It has that special touch, light and fluffy, that makes it the perfect accompaniment for a mid-afternoon coffee or to show off at a family meal. It's not your typical cake, no... Baked in our beloved Citrus Twist mould, with its spiral shape and citrus details, it seems made for a shop window. But the best thing is not only in its appearance.

Each bite is full of freshness and softness , thanks to the olive oil that gives it a wonderful texture and a lemon glaze that soaks it , intensifying its flavor and giving it that acidic touch that awakens the palate. It is a cake with personality, ideal for those of us who love citrus flavors and always look for a special touch in homemade desserts. You'll see, get ready for the compliments, because this cake is going to be the star of any occasion. And the best thing is that it is very easy to make!

Ingredients

• 200 g of sugar
• Zest of 2-3 large lemons, about 2 heaping tablespoons (reserve the lemons for juicing later)
• 260 g of wheat flour
• 1 dessert spoon of baking powder
• 3/4 tsp salt
• 1/4 tsp baking soda
• 180 ml of mild olive oil (0.4º)
• 120 ml freshly squeezed lemon juice
• 3 eggs
• 180 ml whole milk
• 1/2 tsp vanilla extract

For the lemon glaze:

• 100 g of sugar
• 60 ml lemon juice

Preparation

1. Preheat the oven to 180°C.
2. Spray the inside of the Nordic Ware Citrus Twist pan with release spray , making sure to coat the entire inside with a pastry brush. If you don't have a spray, use melted butter to grease the pan (do not use oil on Nordic Ware pans).
3. In a small bowl, mix the lemon zest with 200g granulated sugar, rubbing them together with your fingers and pinching the sugar with the zest so that the lemon releases its juice and the sugar becomes infused with its aroma. You will see that the sugar becomes moistened by the lemon. Set aside so that the sugar can be infused with the aroma.
4. In a medium bowl, mix the remaining dry ingredients - flour, baking powder, salt and baking soda. Set aside.
5. In the bowl of the KitcheAid, combine the infused sugar, olive oil and lemon juice. Beat on medium speed with the glovo attachment until the mixture is pale and the sugar has dissolved, 1 to 2 minutes.
6. Add the eggs one by one, mixing well after each addition, at high speed.
7. While stirring, add the vanilla extract.
8. Now, add the dry ingredient mixture. Do this in three batches, alternating with the milk, and ending with the flour. Mix only until the ingredients are well combined after each addition.
9. Pour the batter into the prepared pan, filling it up to 3/4 of the way up. Gently tap the pan on the counter to remove any air bubbles.
10. Bake for 35-40 minutes at 175-180ºC (with the mould placed in the middle of the oven, towards the bottom), until it is dark golden and a toothpick inserted in the centre comes out clean.
11. Let the cake cool in the pan for 10 minutes on a cooling rack. After ten minutes (not before and not after), it is very important to unmold it: carefully invert it onto the rack and let it finish cooling.
12. While the cake is cooling in the tin, make the icing. Bring 100g sugar and 60ml lemon juice to the boil in a small saucepan, stirring occasionally until the sugar dissolves. Reduce the heat and simmer until slightly thickened (about 2 minutes).
13. After unmolding the cake and while it is still warm, prick the surface of the cake with a toothpick (the holes will help the frosting to penetrate, and I get a more lemony flavor). Then, with the help of a pastry brush, apply the frosting to the top and sides of the cake. Allow the frosting to absorb and repeat the process.
14. Allow to cool to room temperature. It is important to let the cake sit for a few hours to soak in its aroma so you can enjoy its authentic and delicious flavour.

I hope you enjoy it! With its lemon glaze that soaks it and gives it a perfect acidic touch, each bite is soft, juicy and full of freshness. Ideal to accompany coffee or surprise at a family meal… You'll see how everyone will want the recipe!

Grades

• For the recipe we have used the Citrus Twist mold, but it also looks great in the Charlotte mold .
• If you like the recipe but would rather skip the glaze, you can! It won't taste as lemony, but it's still delicious (and it'll be a lower sugar recipe, if that's what you're looking for). In that case, just skip making the glaze and serve it as is (allow a few hours after unmolding to set the flavors), or sprinkle a little powdered sugar on top.