Olive Oil Lemon Cake

It is light, spongy, fresh. Not overly sweet. It obviously has notes of the olive oil but they are gentle and pleasant. And perhaps the most important: it is a really simple recipe for the result it gives.

I am using 24cm diameter baking tin.

Preparations

Step 1

Mix dry ingredients in a bowl.

Step 2

Mix wet ingredients in another bowl.

Step 3

Combine all together until smooth. It will be very wet. Make sure that your baking tin will not leak anything.

Step 4

Bake at 175°C between 45 and 60 minutes (use toothpick test to tell when ready).

Step 5

Let it cool for 30 minutes. Cut into desired pieces and sprinkle powdered sugar on top.