Lemon Olive Oil Cake

A tender, not-too-sweet cake that stays moist for days.

The Food Gene · https://thefoodgene.com/recipe/lemon-olive-oil-cake/

Prep
15 mins
Cook
40 mins
Yield
Serves 8
Level
Easy

Ingredients

  • 3 eggs
  • 200 g caster sugar
  • 2 lemons, zest and juice
  • 150 ml mild olive oil
  • 200 g self-raising flour
  • 50 g ground almonds
  • 2 tbsp icing sugar

Method

  1. Get ready. Heat the oven to 180°C (160°C fan). Oil and line a 20 cm round tin.
  2. Whisk. Whisk the eggs and sugar for 3 minutes until pale and thick.
  3. Fold. Whisk in the oil and lemon zest, then gently fold in the flour and almonds.
  4. Bake. Bake for 40 minutes, until a skewer comes out clean.
  5. Drizzle. Mix the lemon juice with the icing sugar and spoon over the warm cake.

Chef tip

Do not overmix once the flour goes in. Stop as soon as it disappears.

Storage

Keeps for 4 days in a tin.

Swap it

Use oranges instead of lemons in winter.