Lemon Olive Cake

My mum loves this cake. It's one of the best lemon olive cakes I've tried. The cake is very light and has a soft,crumbly texture. I would recommend using a high quality olive oil, if you can afford it,but I use a standard brand which still tastes great. The amount of lemon in the recipe adds an amazing citrus flavor. Although the recipe can be sensitive and if not done correctly can result in a denser cake, but don't be scared off to try it, because its worth the effort. Mum thinks its refreshing to use olive rather then butter which tends to make a heavy cake.

This recipe is from Eatliverun

Ingredients 

-1 cup Sugar

- 4 Large Eggs (preferred at room temp.)

-1/2 cup Extra Olive Oil (Make sure its a light one)

- 1 cup of Self Raising Flour 

-Zest of 1 Lemon 

-Juice of 2 Lemons 

-Icing sugar to dust (optional) 

Method

1. Preheat the oven to 180C and line or grease a 9" cake tin. 
2. Beat the eggs and sugar with a electric mixer until it is very pale and fluffy (about 5 mins on high with a paddle attachment) 
3. In the meantime zest your lemons and sift your flour, set aside.
4. Reduce the mixer speed  to the lowest setting and slowly stream the olive oil and lemon juice into the egg mixture. Let the mixer run for a 1 min until combined.
5. Add the flour and zest to the egg mixture gently then using a spatula to fold in the dry ingredients,making sure to well incorporate everything.
6. Pour batter into cake tin and bake in oven for 45 mins or until done
7. Once cooked let it sit in the cake tin for 5 mins before taking it out and serving

Serve warm, dusted with icing sugar and cream or cooled with morning tea. 

Tips & Notes 

* Make sure you mix the flour all the way through otherwise you end up with flour pockets

"Baking is only fun when you lick the spoon" -