Recipe taken from Serious Eats – Lemon Olive Oil Cake. 4 eggs.
Beat the egg + sugar(recipe specified 1 cup sugar, which is about 180g, but i used only 130g of caster sugar), beat till it become pale in color and sugar melted.
result after beating sugar + 4 eggs for 5 minutes
add in 3/4 cup of yoghurt, bought this from local indian shop, homemade by them(i think). this package should be around 3/4 cup?! hehe
lemon rind from 3 lemons, remember not to grate the white part of lemon skin, else it will taste bitter.
drizzle in olive oil, make sure it is a small and steady stream, so that an an emulsion can be created. Recipe specified the success of this cake depends wholely on how good the olive oil is, but here i am using a really cheap olive oil from Cold Storage house brand – First choice, using extra virgin olive oil will prolly yield better result.
the flour mixture(superfine flour/Pau flour + baking powder + soda + salt) which been sifted 3 times.
mix the flour into liquid ingredient
continue mixing till it is well combined and not too mix too much for cake else glutens form will result in tough cake.
Bake at 160 Celcius (325F) for 40-45 minutes
Taste like a light butter cake, the lemon flavor is subtle, not as strong as i would like. Crumb is light, not bad.