Lemon Olive Oil Cake
Vegan | Nut-Free | Under 50 minutes
Ingredients
315g plain flour
230g caster sugar
3 teaspoons baking powder
1/4 teaspoon salt
125g extra virgin olive oil
250ml dairy-free milk
40ml lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 teaspoon vanilla extract
2 teaspoons icing sugar, for dusting
Method
Step 1: Preheat oven to 175° and grease or line a 20cm cake tin. Place flour, sugar, baking powder and salt in a bowl and mix to combine. Add olive oil, dairy-free milk, lemon juice, lemon zest and vanilla. Mix well to combine.
Step 2: Pour the mixture into the cake tin and bake for 50-55 minutes, or until a skewer comes out clean. Once baked, remove from tin and let cool for 20-30 minutes before dusting with icing sugar to serve.
Notes: If the top of the cake starts to darken in colour, loosely cover with a sheet of aluminium foil.
