Dairy Free Lemon & Rosemary Oil Cake


First and foremost, Happy New Year! I hope you all had a lovely break over the christmas period and celebrated the year in style. I went home for christmas and spent the majority of my time surrounded by my beautiful friends and family which usually consisted of eating out and/or dinning at their house delving in a delicious array of food they lovingly prepared. So surprisingly, as much as I love it, I found myself taking a break from the cooking life. However, it wasn't long before I started craving a bit of baking and hopped right into it with a flavoursome Lemon & Rosemary dairy free oil cake and drizzle.

  • zest of 3 lemons 
  • 5 tsp of finely chopped fresh rosemary 
  • 225g caster sugar
  • 245ml virgin olive oil
  • 4 eggs
  • 225g self raising flour 
  • pinch of salt to taste 
For the drizzle
  • juice of 1 1/2 lemon
  • 50ml water 
  • 80g caster sugar

  • Preheat the oven to 180C. In a mixing bowl, rub together the lemon zest, rosemary and sugar with your fingers to bring out the flavours.
  • Add the olive oil into the sugar mixture and beat 
  • Add the eggs one at a time, along with a tbsp on flour each time to prevent curdling. Fold in the remaining flour and add the pinch of salt
  • pour the mixture into a loaf tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out clean
  • Remove the cake from the oven and let cool for roughly 10 minutes before taking it out of the tin and onto a wire rack with a spread underneath (this will catch any falling drizzle) 
  • Whilst the cake is cooling on the wire rack, make the drizzle. Heat the lemon juice and water in a pan, add the sugar and bring to a boil. stir occasionally. Boil for 3 minutes or until the mixture resembles a syrup like consistency. Remove from the heat and let it cool slightly 
  • When both the cake and drizzle are warm, poke small holes in the cake using a fork, skewer, toothpick etc. Pour half of the drizzle over the cake and allow the drizzle to sink in before pouring the other half.

I hope you enjoy this recipe. If you decide to give it a go let me know either in the comments down below or tag me on Instagram @gingerandthekitchen.

Until next time,

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