← Nouns Cooking · Bakery

Ingredients

• 180 g plain flour
• 1½ tsp Baking powder
• ½ tsp Salt
• 3 large eggs
• 150 g caster (superfine) sugar
• 2 lemons, zest only (or 1 orange)
• 150 ml extra-virgin olive oil, mild and fruity
• 120 ml whole milk
• 1 tsp Vanilla extract
• 1 tbsp icing sugar, to dust

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Oil a 20 cm round cake tin and line the base with baking paper.
2. Whisk the flour, baking powder and salt together in a bowl.
3. In a larger bowl, rub the lemon zest into the sugar with your fingertips until fragrant. Add the eggs and whisk for 2–3 min until pale and slightly thickened.
4. Slowly whisk in the olive oil, then the milk and vanilla. Fold in the dry ingredients until just smooth.
5. Pour into the tin and bake for 35–40 min, until golden, springy and a skewer comes out clean.
6. Cool in the tin for 10 min, then turn out onto a rack. Dust with icing sugar once cold and serve with berries or yogurt.

Tips

• Use plant milk instead of dairy milk and the cake is dairy-free.
• Pick a gentle, fruity olive oil; a very peppery one can taste bitter in a cake.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef King Arthur Baking