If you love lemon cake, then this recipe is a must-try. It uses olive oil instead of butter which results in a super moist and heavy cake that is so lemony and delicious. The combination of the flavors of the lemons and the olive oil is a match made in heaven. This cake is very simple to make but has very delicious results and goes perfectly with a cup of tea or coffee.
Ingredients:
- 1 cup plain flour
- 1 teaspoon baking powder
- ¾ cup caster sugar
- ½ cup extra virgin olive oil
- 2 eggs
- Juice of 2 lemons
Instructions:
- Preheat the oven to 360℉.
- Sift the flour and the baking powder into a large mixing bowl.
- Add the sugar and mix together.
- Pour the olive oil and lemon juice in and stir well until everything is well combined.
- Crack the eggs into the bowl and whisk them into the mixture.
- Line a cake tin with greaseproof paper.
- Transfer the cake mixture to the tin and then pop it in the oven for 25-30 minutes.
- You can check whether it’s cooked in the middle by sticking a knife in and checking it comes out clean.
- Once the cake is ready to come out of the oven, sprinkle some caster sugar over the top while it’s still hot.
- Leave to cool for 10-15 minutes before serving.
