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  • Makes 16
  • 40 minutes
  • Difficulty Easy
  • 13 Ingredients
November 17, 2015

67 Comments

We love to make this Lemon Cake with Cointreau Drizzle if we have been asked to take a plate along to a morning tea or lunch. It even goes beautifully with champagne!

The Cointreau adds a little grown up flavour to this cake which makes it just a little more special.

Enjoy!


Ingredients (makes 16 cake squares)

  • 2 - 3 Lemons (you will need about 70 mL of juice)
  • 4 Eggs
  • 170mL Full Cream Milk
  • 170mL Bertolli Organic Extra Virgin Olive Oil Gentile
  • 260g Plain Flour
  • 250g Caster Sugar
  • 70g Cornflour
  • 4 tsp Baking Powder
  • 2 tbsp Icing Sugar
  • 1 Egg White
  • 2 tsp Lemon Juice
  • 2 tsp Cointreau (or any citrus based liqueur you like really)
  • 250g Icing Mixture (or Icing Sugar)

Method

  1. Preheat oven to 175 degrees celcius (fan-forced) or 180 degrees celcius (non fan-forced). Grease and line your tin of choice. I used a 22cm square baking tin but you could use a round tin, a bundt tin or a ring tin (just remember to vary cooking times accordingly).
  2. Place all ingredients (including the zest of 2 of the lemons) into the bowl of a large food processor and blitz for 30 seconds on high.
  3. Scrape down the sides with a spatula and blitz for a further 10 seconds on high.
  4. Pour the mixture into the prepared cake tin and tap the tin gently on the bench to allow any air bubbles to escape.
  5. Place into the oven and set the timer for 20 minutes. After 20 minutes rotate the cake and cook for a further 10 minutes. Test at this time with a wooden skewer - if it comes out clean, it is ready to come out of the oven. If still a little gooey in the centre, give it another 10 minutes. If the outside of the cake starts to brown too quickly, lower the temperature of the oven slightly.
  6. Leave to cool in the tin for at least 1 hour. Then turn out of the tin onto a wire cooling rack.
  7. While the cake is cooling wash and dry your food processor bowl and place all ingredients for the drizzle into the food processor and blitz for 20 seconds. You want this fairly runny but if you feel it is too runny, just add another tablespoon or two of the icing.
  8. Once the cake is completely cooled, either cut into squares as I have done or leave the cake whole. Place the icing into a piping bag or a ziplock bag with a tiny part of the corner snipped off and drizzle the icing all over the cake.
  9. Sprinkle a little icing sugar over the top if you like and add a little something extra if you feel it needs something else. I added the tiniest Oregano leaves I could find in our herb garden (which actually added an interesting flavour).

Image of bertolli extra virgin olive oil gentileWe used Bertolli Organic Extra Virgin Olive Oil Gentile in this recipe and couldn't be more excited about the flavour this oil brings to the recipe.  Bertolli is the world’s no. 1 olive oil brand. Bertolli Organic is a range of extra virgin olive oils from organically grown olives. There are three flavour intensities so you can enjoy extra virgin with any dish; Gentile with a mellow, rounded flavour that goes well with white fish and other light flavours, Fruity with a fruity note that works well in dressings, marinades or for bread dipping and Robusto which pairs well with red meat or when roasting or BBQing. Bertolli Organic extra virgin olive oil contains just crushed olives, nothing else. Extra virgin olive oil is rich in antioxidants. The Bertolli Organic range carry the Australian Certified Organic logo.  Bertolli Organic Extra Virgin Olive Oil Gentile is available at Woolworths and selected IGA stores nationally. 
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