Double-lemon loaf cake with sugar crust

Name: Double-lemon loaf cake with sugar crust
Cook time: 1 h 30 min
Yield: 8-10
Cuisine: American
Ingredients: 200g eggs (about 4); 125g caster sugar; 50ml extra virgin olive oil; zest of 1 lemon; 40ml fresh lemon juice; 100g plain flour; 100g almond flour; 1 tsp baking powder; ¼ tsp fine sea salt

Danielle Alvarez

July 11, 2024

This lemon cake is briefly soaked in syrup and rolled in vanilla-lemon sugar to create a crust.William Meppem

easyTime:1-2 hoursServes:8-10

With lemon on the inside and out, this is the lemon cake of my dreams. Imagine a batter that bakes up fluffy like a chiffon cake but, after being soaked in a lemon syrup and rolled in vanilla bean sugar, becomes a tart, moist sponge with a crackly, crunchy sugar crust.

This dairy-free cake is one to make again and again during the winter months, when lemons are at their best.

Ingredients

200g eggs (about 4)
125g caster sugar
50ml extra virgin olive oil
zest of 1 lemon
40ml fresh lemon juice
100g plain flour
100g almond flour
1 tsp baking powder
¼ tsp fine sea salt

FOR THE LEMON SYRUP

70ml fresh lemon juice
50g caster sugar
1 tbsp water

FOR THE VANILLA SUGAR

1 vanilla bean pod
75g caster sugar
zest of 1 lemon

Method

Step 1
Preheat your oven to 160C fan-forced (180C conventional). Grease and line a 23cm x 12cm loaf tin with baking paper and set aside.
Step 2
Add the eggs and caster sugar to the bowl of a stand mixer fitted with a whisk attachment. Alternatively, you can use egg beaters. Whisk until light and fluffy (about 5 minutes). Add the olive oil, lemon zest and juice and whisk again to combine.
Step 3
In a separate bowl, mix the plain and almond flours, baking powder and salt. Add these dry ingredients to the mixer bowl, turn the machine to low-speed and mix until just combined and no dry lumps are visible. Scrape everything into the prepared tin and bake in the centre of the oven for 45–55 minutes or until a skewer inserted in the middle comes out clean.
Step 4
While the cake is baking, combine the syrup ingredients in a small bowl and stir until the sugar dissolves. Set aside.
Step 5
To make the vanilla sugar, split the vanilla bean in half and scrape out the seeds. In a small bowl, combine the seeds with the sugar and lemon zest, rubbing everything together with your fingertips.
Step 6
After removing the cake from the oven, allow it to cool for 15 minutes before popping it out of the tin. While still warm, place it on a plate and drizzle the syrup over its sides, allowing it to be absorbed. Immediately sprinkle with the vanilla sugar so a crust forms; use your fingers to press it in, ensuring an even coating. Allow the cake to sit for one hour before slicing and serving.