Lemon Olive Oil Cake
A tender, not-too-sweet cake that stays moist for days.
Olive oil gives this cake a soft crumb that butter cakes cannot match, and it stays moist for days.
Use a mild olive oil unless you like a peppery edge.
Ingredients
Serves
Method
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Get ready
Heat the oven to 180°C (160°C fan). Oil and line a 20 cm round tin.
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Whisk
Whisk the eggs and sugar for 3 minutes until pale and thick.
Timer: 3:00
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Fold
Whisk in the oil and lemon zest, then gently fold in the flour and almonds.
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Bake
Bake for 40 minutes, until a skewer comes out clean.
Timer: 40:00
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Drizzle
Mix the lemon juice with the icing sugar and spoon over the warm cake.