Name: Zingy lemon cake in a Zojirushi mini home bakery
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 100 g large eggs beaten; 60 ml milk (we used soya milk, any type of milk will work); 70 ml extra virgin olive oil (or 60g butter melted); 130 g all purpose flour; 1 ½ tsp (5.3g) baking powder; 132 g white sugar; 2 lemons - Zest (grated finely); 110 g icing sugar; 2 lemons - juiced

AuthorHungry PandaCategoryDessertsDifficultyIntermediate

Yields4 Servings

Prep Time40 minsCook Time1 hr 30 minsTotal Time2 hrs 10 mins

100 g large eggs beaten

60 ml milk (we used soya milk, any type of milk will work)

70 ml extra virgin olive oil (or 60g butter melted)

130 g all purpose flour

1 ½ tsp (5.3g) baking powder

132 g white sugar

2 lemons - Zest (grated finely)

For sugicing sugar glaze

110 g icing sugar

2 lemons - juiced

Make sure the kneading blade is attached to the inner pan and then add the ingredients to the pan in the order listed above (apart from the glaze). Make sure the dry ingredients are in the centre of the pan as much as possible.

Place the inner pan into the Mini Home Bakery, close the lid and plug in the machine. Select the CAKE course and set the crust to ‘regular’. Press START.

When the beep sounds for adding ingredients, lift the lid and with a soft spatula scrape the sides of the inner pan to remove any of the flour that might be left there.

Close the lid and press START.

When the cooking cycle has finished, remove the inner pan from the machine and leave to cool for a few minutes. Using over gloves, tip the cake carefully out and place on a wire rack to cool.

For the glaze

Combine the icing sugar with lemon juice in a bowl and whisk together until thick. If it’s not thick enough, add more icing sugar.

Wait until the cake has cooled completely and pour the icing glaze over the cake

Ingredients