Ingredients
- 200ml lemon olive oil
- 200g plain flour
- 2 tsp baking powder
- 75g ground almonds
- 175g caster sugar
- 3 eggs
- pinch salt
- zest & juice of 1 lemon
- Icing: 150g icing sugar, zest & juice of 1 lemon.
Method
Preheat oven to 170℃ (150℃ fan). Grease & line a 20cm round tin.
Mix flour, baking powder, salt, sugar, and almonds. Make a well; add
eggs, lemon olive oil, lemon zest & juice. Stir to smooth batter. Pour
into tin, bake 45–50 mins until golden and a skewer comes out clean.
Cool 5 mins in tin, then 10 mins on a rack.
For the drizzle drizzle
Mix icing sugar with lemon zest & juice, pour over cake to drizzle.
Cool completely before serving.