This cake is made with olive oil instead of butter, which means it will remain moist for longer and it has a lovely soft hint of cardamom that complements the citrus flavour of the lemon. Use an olive oil that is buttery instead of peppery, but if you’re unsure, the @bwellfoods canola/olive oil blend works a treat.
2.5 cups cake flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1.5 tsp fine cardamom
1 Tbsp poppyseeds
1 cup olive oil
2 cups sugar
4 large eggs
1 tsp vanilla essence
Juice and zest of 1 lemon
1 cup of double cream yogurt (full fat or low fat works too)
1 cup icing sugar
Juice of 1 lemon
Zest to decorate
Preheat oven to 180 degrees and prepare a standard bundt pan.
Whisk together all the dry ingredients, except the sugar and set aside. In the bowl of your stand mixer with the paddle attachment, mix all the wet ingredients, with the sugar, until pale and fluffy, adding the yogurt last and mixing slowly to combine. You can also use a normal hand mixer for this.
Fold in the dry ingredients and pour into the prepared bundt pan. Bake for 55-60 minutes, or until a skewer inserted comes out clean. Allow to cool for 10 minutes in the pan, then remove the cake from the pan and allow to cool completely.
For the glaze, mix together ghe lemon juice and icing sugar and drizzle over your cake. Finish off with some lemon zest.
For more, visit Freckles & French Toast
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