vegetable oil, or cooking spray to grease the bundt pan
For the glaze:
1cup(130 grams) confectioners sugar(icing sugar)
2tbsp(30 mL) freshly squeezed lemon juice
Preheat the oven to 350 degrees Farenheit. Lightly grease a bundt pan.
In the bowl of an electric mixer beat together the eggs, granulated sugar and the lemon zest. Beat on medium high speed for approximately 5 – 8 minutes, until the mixture is a pale golden colour and quite thick.
1 ¼ cup (250 grams) granulated sugar, 5 large eggs, 1 tbsp grated lemon zest
Add the lemon juice and the olive oil. Beat until well combined.
1/2 cup (125 mL) freshly squeezed lemon juice, 1/2 cup (125 mL) Greek olive oil
In a separate bowl combine the flour, baking powder and salt and mix well.
2 cups (300 grams) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
Add the flour mixture to the beaten egg mixture and mix until just combined. If you will be using the brandy, add it at this point.
1 teaspoon brandy
Pour the batter into the prepared bundt pan and bake in the center rack of your oven for 35 – 40 minutes, or until a toothpick inserted into the center comes out clean.
Once your cake is baked, allow it to cool for at least 15 minutes, in the pan, on a wire rack.
Then, remove from bundt pan and allow to cool completely.
To make the glaze:
Whisk together (by hand) the confectioners sugar and the lemon juice. The glaze should be thin enough to pour over the cake, but not so thin that it pours right off the cake. You can easily play around with the consistency by adding more sugar or more lemon juice as required.
1 cup (130 grams) confectioners sugar, 2 tbsp (30 mL) freshly squeezed lemon juice
Pour the glaze over the completely cooled cake.
Olive oil cake with lemon https://miakouppa.com/2017/04/27/olive-oil-cake-with-lemon-a-k-a-einai-keiki-mori/ April 27, 2017