Do you know the feeling? You’ve made plans for things to get done that day and at the end of the day you can conclude you didn’t keep your schedule at all. Today was such a day. Just after lunch the first visitors came and keep coming to bring something or collect something. Do you want a cup of tea of coffee? And do you like a slice of my homemade olive oil lemon cake?
Lucky me: this morning I baked this cake and I already made a picture. If I had to make the picture right now I only could make a photo of a few crumbs.
The cake contains no butter, just olive oil and yoghurt. And it became quite moist with a slightly lemon flavor which melted in your mouth. De recipe is adapted from a recipe on Healthy Green Kitchen, which used a lot more sugar. To let it combine with the healthy and skinny recipes of Januari I adapted that part.
- you want to check if the cake is done, pinch a wooden stick in the middle of the cake. When it comes out dry the cake is done.
- you want to loosen your cake easily after baking you brush the inside of the tin with olive oil and dust it with flour. After baking let the cake stand for 5 minutes at room temperature before taking it out of the tin.
- you want to increase the lemon flavor (but also the sugar amount) prick the top of the cake with a stick when the cake is still in the tin. Then make a syrup from 30 grams powdered sugar with 60 mL lemon juice. Pour this over the top of the cake, so it will be absorbed. Let it cool down for another 10 minutes before you remove the cake tin.
Recipe: Olive oil lemon cake
This post is also available in: Dutch