Seeing as it was set to be a pretty dreary day out today, I wanted something fresh and zingy to bake, so what better than lemon cake?!
I got (and adapted) the recipe for this cake on Epicurious, and am glad to say that it was a nice, easy cake to bake, so enjoy!
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon, zest and juice
1 cup all-purpose flour
5 egg yolks
4 egg whites
1/4 cup light brown muscovado sugar
1/2 cup granulated sugar
1/2 tsp salt
Preheat the oven to 350°F/180°C. Grease a 9x5 inch loaf pan with olive oil, then line with greaseproof paper. Grease the paper with olive oil again, then dust with flour.
Grate the lemon zest into a medium bowl and stir in the flour.
Beat together the egg yolks and muscovado sugar in a large bowl with the whisk attachment of an electric mixer at high speed until thick and pale, for about 3 minutes. Reduce speed to medium and slowly add the olive oil and lemon juice, beating until just combined.
Using a wooden spoon, stir in the flour mixture until just combined.
Beat in the egg whites with the salt in another bowl with clean beaters at a medium-high speed until foamy, then add the granulated sugar a little at a time, and continue to beat until the egg whites hold soft peaks- about 3 minutes.
Gently fold in 1/3 of the egg white into the yolk mixture to lighten the color, then fold in the remaining whites. Transfer the batter to the tin, then sprinkle the top with a little granulated sugar. (optional!)
Bake until puffed and golden, about 45 minutes, and until a skewer inserted in the cake comes out clean.
Cool cake in pan for about 10 minutes, then turn out and leave to cool completely on a wire rack.
about a cup of confectioners sugar (sifted)
juice of 1 lemon
Mix the two ingredients together until you get the consistency you wish (I chose to keep it pretty runny) and then drizzle lightly over the top and sides of the cake. Leave to set a little...
...then Guten Appetit!