Get busy baking this weekend with Eunice Power's recipe for Lemon and Olive Oil Cake.
Ingredients
For the syrup
- 50g caster sugar
- Juice of two lemons
- 2 Tbsp olive oil
For the cake
- 450g caster sugar
- 2 eggs
- 225ml plain yoghurt
- 175ml extra-virgin olive oil
- Zest of two lemons
- 225g self-raising flour
- 1x 23cm tin
Method
- Preheat the oven to 180c.
- Line the base of the tin with parchment paper, grease the sides of the tin with olive oil.
- Mix the caster sugar, eggs, yoghurt, extra-virgin and lemon zest.
- Next fold in the flour. Pour the mixture into the cake tin and place in the oven for 45-50 minutes or until a skewer inserted in the centre comes out clean.
- Allow the cake to cool. While the cake is cooling place the ingredients for the syrup into a small saucepan and bring to the boil, then pour all over the cake.
- Allow to cool again and serve.
