Lemon Sourdough Cake

Need

• The Cake

• 250 Grams Sourdough Starter or discard Recipe
• 230 Grams whole milk BUY
• 200 Grams raw caster sugar BUY
• 100 Grams Extra Virgin Olive Oil (EVOO) BUY
• 2 eggs
• 2 Teaspoons vanilla bean paste BUY
• 15 Drops doTERRA lemon oil (this is in addition to the zest) BUY
• 4 Tablespoons finely grated lemon zest
• 100 Grams fresh lemon juice
• 300 Grams Cake flour Recipe
• 2 Teaspoons bicarb soda
• 1 Teaspoon pink salt flakes BUY

• The Glaze

• 175 Grams Ten Times sugar (icing sugar) or bought icing sugar Recipe
• 30 Grams butter BUY
• Zest 2 lemons, finely grated
• 10 Drops doTERRA lemon oil BUY
• Enough fresh lemon juice to bring it to your desired glaze consistency
• edible flowers to garnish

Do

1  

Preheat oven to 180°C and butter a 24cm ring cake tin generously. This cake needs to come out of the tin easily so just go for it.

2  

Place starter, milk, sugar, EVOO, eggs, vanilla, lemon oil, zest and juice into the Thermomix bowl and blend 6 sec/speed 6.

3  

Add remaining cake ingredients and mix 22 sec/Interval/dough setting. Finish combining with the aid of a spatula if necessary.

4  

Scrape into prepared tin and tap gently on the bench to level the top.

5  

Bake 40 minutes until springing back when you touch it in the middle of the largest part of the cake. It should also be golden.

6  

Cool in the tin on a wire rack, completely before removing.

7  

To make the glaze place the sugar, butter and lemon zest into the Thermomix bowl and blend 10 sec/speed 10. Add lemon oil, and lemon juice and blend until well combined. Drizzle over cold cake and decorate with edible flowers if using. This cake improves in flavour over a few days.