Professional pastry chef Philip Khoury is a regular on BBC One's Saturday Kitchen. @PhilKhoury
Lemon drizzle loaf
Another day, another iconic teatime treat. This cake is made with a splash of deliciously complementary extra virgin olive oil and fresh lemon. It produces a tender crumb with less fat than is typically called for in similarly textured or 'travel cakes' – so called because they travel and keep well without refrigeration.
■ Makes a 450g loaf
18g caster sugar
3 small lemons, zested
45g extra virgin olive oil
40g lemon juice (use 2 of the zested lemons)
90g plant-based milk
190g plain flour
1 tsp baking powder
½ tsp bicarbonate of
