Lemon oil cake Recipe

Lemon oil cake


  • demerara sugar, for dusting
  • 2 eggs
  • 115g caster sugar
  • 80ml milk
  • 1 lemon, zested
  • 185g plain flour
  • 2½ tsp baking powder
  • raspberries to serve
  • creme anglaise or double cream to serve
  • 125ml Sauternes
  • 185ml lemon-infused extra-virgin olive oil


  1. Heat the oven to 180C/fan 160C/gas 4. Oil 8 dariole moulds and heavily coat with demerara sugar.
  2. Beat the eggs and sugar together in a large bowl with an electric mixer until the mix is pale and creamy. Add the oil, wine, milk and lemon zest. Beat until well combined. Sift the flour and the baking powder and add, slowly beating until well combined. Divide between the moulds.
  3. Bake for 30 minutes or until a skewer comes out clean. Cool on a wire rack. Decorate with raspberries and serve with creme anglaise or thick double cream.
Prep. Time: 20 minutes
Cook Time: 40 minutes
Serves: 8 people
Difficulty: Medium
Cuisine: Bakery
Main Ing.: Flour
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