Lemon & Olive Oil Cake

I finally got around to making the famous TikTok Lemon and olive oil cake!

I lost my mind for a second thinking this cake would be a light and fluffy lemon sponge cake. Obviously that wasn't going to be the case, as this cake has almost 2 cups of oil in it!

Non the less this cake is actually quite nice and didn't last the week in my household.

This cake has a mud cake consistency, it's super soft, moist but it's dense like a mud cake. It also has a nice lemon flavour, that I'm glad to say isn't over powering and you can't taste the oil ether.

TikTok: https://www.tiktok.com/@carmelap_?is_from_webapp=1&sender_device=pc

Instagram: https://www.instagram.com/carmelas_patisserie/?hl=en

Youtube: https://youtube.com/@carmelas_kitchen

This recipe makes one 10 inch cake or you can divide the cake mix between two 8 inch pans to get even layers to stack.

Ingredients:

A 3 Eggs

110g Olive Oil

285g Caster Sugar

1 tbs Vanilla Paste

B

317g Milk

2 Lemons zested & Juiced

C 330g Plain Flour

1 tsp Salt

½ tsp Bi Cab

½ tsp Baking Powder

Caster sugar

Icing sugar

Method:

• Pre heat over to 160c

• Whisk A till creamy, then add in B. Whisk till all combined.

• Add in C, whisking till there are no lumps. This will be a very runny cake batter.

• Pour cake mix into a lined baking pan, sprinkle some sugar all over the top and bake for 70 minutes. A skewer should come out clean. (Please check your cake regularly as your oven may run hotter or colder than mine.)

• Allow to cool for 5 to 10 minutes before placing some baking paper on the top of the cake and flip upside down, then remove the tin and allow to fully cool. (make sure you do not remove any of the baking paper pieces)

• Once cooled dust with icing sugar and enjoy!