What cake could be better for summer than this zesty olive oil lemon drizzle cake? Inspired by the Mediterranean, this soft moist lemon cake recipe is perfect for afternoon tea too
Heat the oven to 160C. Grease and line a 20cm cake tin
Whisk together the sugar and eggs until light and fluffy.
Fold in the juice and zest of the two lemons along with the olive oil and milk.
Then fold in the flour and baking powder.
Put the mixture into the tin and bake in the oven for about 50 minutes until a skewer come out of the cake clean.
Take the cake out of the tin and cool on a wire rack.
Prepare the drizzle by heating the lemon juice and sugar in a saucepan.
Prick the top of the all over and pour the drizzle over the top.
Notes
Why not make with limes, oranges or grapefruit instead? Cut in half and sandwich with lemon curd for even more of a zesty flavour.Nutritional information is approximate and a guideline only.