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Ingredients
Cake
- 150 g plain flour
- 198 g caster sugar
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Rounded ½ tsp fine salt
- 2 large eggs
- 100 g extra-virgin olive oil
- 170 g whole milk
- Zest of 1 large lemon, or 2 smaller lemons for a stronger lemon flavour
- 57 g fresh lemon juice
- 1 tsp vanilla extract
Candied lemon
- Lemons, very thinly sliced with the seeds removed
- 100 g caster sugar
- 100 g water
- Extra caster sugar, optional, for coating
Method
- Heat the oven to 175°C conventional / 160°C fan. Lightly grease a 20 cm round cake tin and line the base with baking paper.
- Whisk together the 150 g flour, 198 g caster sugar, ½ tsp baking powder, ½ tsp bicarbonate of soda and rounded ½ tsp salt.
- In a separate bowl, vigorously whisk the 2 eggs and 100 g olive oil until emulsified, creamy and yellow.
- Whisk in the 170 g whole milk, lemon zest, 57 g lemon juice and 1 tsp vanilla.
- Gradually whisk the dry ingredients into the wet mixture until smooth and no lumps remain.
- Pour the batter into the prepared tin and bake for 35–40 minutes, until golden and the centre springs back when gently pressed.
- Cool the cake in the tin for 30 minutes, then turn it out onto a wire rack and leave it to cool completely.
- To make the candied lemon, very thinly slice the lemons and remove the seeds.
- Bring the 100 g caster sugar and 100 g water to a simmer, add the lemon slices and cook until the edges of the slices are translucent.
- Lift the lemon slices from the syrup and place them on a wire rack to dry. If desired, sprinkle them lightly with caster sugar.
- Once the cake is completely cool, dust it with icing sugar and decorate with the candied lemon slices.
