I love olive oil. This is a well known fact. I put it on a lot of food just because I really enjoy the taste. I once went to an olive oil tasting. Yep that’s a thing. You want a good quality olive oil for this cake as you want to taste it in the mix. If you’re a fellow olive oil enthusiast, you’ll love this one too!

Method

Pre heat the oven to 160C fan assisted. Prepare a loaf tin with some baking paper.

Combine the olive oil & eggs together in a bowl & whisk – the combination of oil and eggs will start to emulsify and it will get fairly thick.

Zest the lemon and add to the mix, along with all the juice. The mix will start to break down a bit as you whisk in the lemon juice and become a bit looser. Next add the sugar.

Sift in the flour & baking powder and fold in.

Finally add the milk, folding until smooth.

Pour the mix in to the tin and bake for 50 mins – 1 hour, until the cake is risen, golden on top and springs back when touched.

Leave to cool, then drizzle melted white chocolate or icing (combine icing sugar & small amount of lemon juice) and finish with a bit more lemon zest.