I love citrus flavoured cakes. I love how grated peels bring freshness and aroma while baking in the oven. Often times, citrus makes cakes a little less rich than they actually are. I have baked a number of citrus based cakes in past (see here and here) and they all turned to be wonderful morning tea cakes and/or afternoon pick-me-up. In addition to adding citrus in my cakes, I have grown fond of substituting butter with cooking oil. Don’t get me wrong, I still love butter. However as a spontaneous baker, the process of softening or melting butter can feel like a chore sometimes. You probably realize that I don’t have many baking recipes that require softened butter on this blog. I’m afraid to say that I’m not a purist when it comes to baking.
I came across this wonderful recipe from Gourmet Traveller on Lemon and Olive Oil loaf cake. The ingredient list is simple and it is something I can whip up whenever I feel like a break from my week days routine. Yesterday, I felt the need to bake for relaxation. It was a nice end to a hectic day with a fragrant and moist loaf cake.
Lemon, Poppy Seed & Olive Oil Loaf Cake
Recipe tweaked slightly from Gourmet Traveller
(Fits a standard sized loaf tin)
What you’ll need:-
- 200g (7 ounces) caster (fine) sugar
- 3 eggs
- 250 ml (1 cup) milk
- 250 ml (1 cup) extra-virgin olive oil
- Juice and finely grated rind of 2 lemons (about 300g)
- 300 gm (2 cups) plain flour, sieved ** I did not sieved mine
- 1 tbsp baking powder
- 1 tbsp poppy seeds *optional*
- Icing sugar for dusting *which I have omitted*
plus a handheld electric mixer
Preheat oven to 180C/356F. Using a handheld electric mixer, whisk sugar, eggs and a pinch of salt until thick and pale (3-4 minutes). Set aside. In a large jug, combine milk, oil, lemon juice and rind and whisk to combine (Note – Don’t be alarmed that the milk appears to be curdled after adding the lemon juice. It happens when you mix milk and lemon juice together and it does not affect the texture of the cake). Gradually add milk-oil mixture to egg mixture, whisking until just combined. Using a spatula, fold through flour and baking powder. It’s okay if there are small lumps in the batter. Transfer the batter to a baking paper lined loaf tin (make sure you grease the uncovered surface with some olive oil) and bake until golden and cooked through for 55 minutes to an hour. Cool in tins (5 minutes), then transfer to a flat plate. Dust with icing sugar and serve warm or at room temperature. It is best eaten on day of making.