Lazy Loaf Cake

This entry is filed under Baking Recipes.


Light, fluffy and fabulously foolproof

I’ve had my feet up literally since last Monday, all because of some minor toe surgery which has prevented me from getting around normally. Anyway, I was lolling about on the sofa yesterday thinking about having a cup of tea when I got a craving for cake. The problem was we didn’t have any and I had no way of going out.

With nothing else to do, I lay wondering what I could make quickly and easily which wouldn’t involve standing up for long or need lots of ingredients. I hadn’t been on a proper shop for a while so the cupboards were pretty bare and uninspiring, even the butter stakes were low. It was at this point I had a light bulb moment which ticked all the boxes. What about Lazy Loaf Cake made with olive oil ? I hadn’t made one in ages.

And contrary to how it might sound, the result is light and fluffy and very moreish.  It needs few ingredients and can be whipped up in minutes. An hour later I was back on the sofa feet up, tea in one hand, cake in the other and a contented smile on my face. Bliss…

No need to use your best olive oil here, blended or mild olive oil works best – even sunflower oil works in this recipe. You can turn granulated sugar into caster sugar by blitzing it in a liquidiser or food processor until fine.

Serves:  4-6
Effort Level: Easy
Shelf Life: up to 5 days in sealed container

3 small-medium eggs
150g caster sugar
150g flour
80ml milk
80ml olive oil
1 lemon

Electric mixer
Small loaf tin (750ml capacity)
Lemon Squeezer

Here’s What You Do:
Preheat the oven to 160C/Gas 3. Grease the loaf tin and put aside.

Whisk the 3 eggs with 150g sugar until the mixture is thick, pale and fluffy. Grate the zest of a whole lemon into the mixture then pour over 30ml lemon juice, 80ml olive oil and 80ml milk and continue whisking until smooth.

Next, sift 150g flour onto the cake mixture and lightly fold in using the spatula then pour the mixture into the loaf tin.
Slide onto the middle oven shelf and leave to bake for 35-40 minutes and lightly golden on top. Check the centre is cooked through with a knife then leave to cool slightly before turning out onto a rack.

Wrap any left over cake in tin foil and keep in a sealed container until needed.

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