Recipe - Olive Oil Lemon Drizzle Cake

Ingredients

• 21/2 cups (375g) self-raising flour, sifted
• 11/2 cups (330g) caster sugar
• Finely grated zest and juice of 1 lemon
• 3 eggs
• 1/2 cup (125ml) buttermilk
• 1/3 cup (80ml) extra virgin olive oil
• 1 vanilla bean, split, seeds scraped
• Lemon thyme sprigs (optional), to serve
• Lemon Glaze
• 1 cup (150g) pure icing sugar, sifted
• Juice of 1 lemon

Method

1. Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
2. Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.
3. Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
4. Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.
5. Drizzle glaze over the cake and top with lemon thyme, if using, to serve.

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