Olive Oil Lemon Cake ★★★★★1 review

Serves 8 | Prep time: 15 mins | Cooking time: 40 mins

INGREDIENTS

• 1 cup soy milk
• 1/2 cup olive oil (or sunflower or rice bran oil)
• 1 tsp vanilla extract
• juice and zest of 1 lemon
• 2 cups plain flour
• 1 tsp bicarbonate soda
• 1 cup sugar
• icing sugar to serve

METHOD

1. Preheat oven to 170C/338F.
2. Grease a cake tin. I use a springform 20 x 6cm round tin.
3. Into a large bowl, sift the flour, bicarb soda and stir through the sugar. Into another large bowl, whisk together the milk, oil, vanilla, lemon juice and zest. Pour the wet into the dry ingredients, a little at a time and stir until thoroughly combined. Be careful not to over mix. If the mix is a little dry, add a dash or so more milk.
4. Pour the cake batter into the prepared tin and bake for 35-40 minutes or until a skewer comes out clean (especially checking the middle of the cake).
5. Allow to cool slightly in the tin and then transfer onto a cake rack to cool further.
6. To serve, dust with icing sugar.

COOKING TIP: If you’re looking to snazzy up this cake, grab 1 cup of your favourite diced fruit (I recommend berries – fresh or frozen) and fold through the cake batter before baking. You may need to increase the baking time if adding fruit.