This winter we had an especially grey & dull time (my private experience). The sky was so grey (most of the time), the days were grey & filled w/ rain (too often), it was cold & humid about 5° C (… & sometimes below zero) – and we had some snow (for about 3 days!). I felt winter blues …
In addition … after living in the Mediterranean area for most of 2023 I missed the sun & the lightheartedness. I never was a fan of winter – and especially November and January are the cruellest months of the year.
Winter blues … I decided to dig up the recipe for a glorious lemon cake which will come into life as soon as I can lay hands on my kitchen equipment.
In short:
- Preheat the oven to 160° C & line a loaf tin w/ baking parchment.
- Grate the lemon zest & squeeze the lemon juice.
- Mix the eggs, the sugar, the olive oil & the milk.
- Mix the flour w/ the dry ingredients like baking powder … & add to the liquid mess.
- Add lemon juice & lemon zest.
- Whisk everything together & put it in the oven for about 40-50 min.
- Later after cooling down distribute some icing made of icing sugar, lemon zest, lemon juice & melted butter generously over the cake.
It’s a simple, but delicious cake – for any day, for any occasion, especially when you feel you need some support!
Enjoy!
- 250 g all-pupose flour
- 3 tsp baking powder
- a pinch of salt
- 150 g sugar
- 2 eggs
- 150 ml olive oil
- 150 ml milk
- zest of an organic lemon
- 2 tbsp lemon juice
- 150 g icing sugar
- zest of an organic lemon
- 2 tbsp lemon juice
- 2 tbsp butter (melted)
- loaf tin (25 cm)
- electric handheld mixer
- egg whip
- Preheat the oven to 160° C fan.
- Line the loaf tin w/ baking parchment.
- Mix flour, baking powder & salt.
- Grate both lemons & divide the zest. Squeeze the lemon juice.
- Whip the eggs & the sugar w/ the electric handheld mixer; add the olive oil & the milk.
- Add lemon zest & lemon juice.
- Add the flour mix.
- Fill the mess in the loaf tin & let it bake for about 40 – 50 min.
- After 40 min make the famous test w/ the wooden pin … & decide if to prolong the oven session by 5 or 10 min or so.
- Let the cake rest in the loaf tin for about 10 – 15 min; then lift it onto a cooling rack. Let the cake cool down completely.
- Mix the icing sugar, half of the lemon zest, lemon juice & melted butter w/ an egg whip. If too runny add some more icing sugar.
- Distribute the sugar mess generously all over the cake & put the cake in the fridge for about 20 min until the icing is fine.
