When I first made this cake, I couldn't believe how simple it was. All you need is a bowl and a whisk.
I glazed it with a classic icing sugar and water mixture and decorate it with dried edible flowers, but I have to say, it's also perfect as it comes out of the oven.
A fragrant and moist cake, that is perfect for your breakfast.
INGREDIENTS (makes a 26 cm bundt cake tin)
1 1/3 cup extra-virgin olive oil
3 eggs
1 1/4 cup milk
1 1/2 tbsp lemon zest
1/4 cup lemon juice
1 1/2 cup sugar
2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
METHOD
Preheat the over at 160º C, fan-forced.
In a large bowl, add the oil, eggs and whisk until well emulsify
Add milk, lemon juice and zest and whisk until they are incorporated.
Add sugar, flour, baking powder and soda, and a pinch of salt. Whisk to combine and the result will be a light and airy batter, slightly thin.
Pour the batter into a greased bundt cake tin and bake for 60 minutes or until when a toothpick inserted in the centre comes out clean.
Allow the cake to cool completely before turning it out of the tin.
Let it finish to cool completely on a wire rack.
Garnish it with your favourite glaze or a dusting of icing sugar.
