Olive Oil Lemon Drizzle Cake

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

Course afternoon snack,, cake

Cuisine British, International

Prep Time 15

Cook Time 50

Servings -16 slices

Calories 294kcal

Author Corina Blum

Ingredients

For the cake

250 g caster sugar
3 eggs
2 lemons unwaxed
120 ml olive oil
100 ml milk
275 g self-raising flour
½ teaspoon baking powder

For the drizzle

Juice of 1 lemon
50 g caster sugar

Metric - US Customary

Instructions

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.

Nutrition

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