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Lemon and Oil Cakes

Lemon and Oil Cakes

Lemon and Oil Cakes - lemony and light. The perfect tea time treat!
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Manuela Zangara

Ingredients

Cakes

  • 2 eggs separated
  • 120 gms – ½ cup + 1 tbsp granulated sugar
  • 60 ml – ¼ cup vegetable oil
  • 80 ml – 1/3 cup milk
  • 20 ml – 4 tsp lemon juice
  • 1 tsp lemon zest grated
  • 130 gms – 1 cup plain flour
  • 8 gms – 1 ½ tsp baking powder

Glaze

  • 70 gms – ½ cup icing sugar
  • 25 ml – 5 tsp lemon juice

Instructions

  1. Beat the yolk with the sugar until smooth and white.
  2. Add the oil, milk, lemon juice, and lemon zest and keep beating.
  3. Add the flour and baking powder and keep beating.
  4. In a separate bowl, whisk the egg whites until stiff. Gently fold them into the batter until incorporated.
  5. Pour the batter into greased moulds and bake, in a pre-heated oven, at 180°C – 355°F for 20-25 minutes.
  6. When ready, let them cool down for 5 minutes, then unmould the cakes and let them cool down completely.
  7. In the meantime, prepare the glaze by mixing together the lemon juice and icing sugar. Use it to drizzle the cakes.

  8. Decorate with lemon slices and serve.