Recipe: Lemon Olive Oil Cake

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4 eggs, separated
250ml castor sugar
grated rind of 1 large lemon
250ml olive oil
5ml vanilla essence
45ml lemon juice
750ml flour
15ml baking powder
250ml milk
45ml extra castor sugar


250ml icing sugar
lemon juice to mix

– Beat egg yolks and castor sugar until thick and pale.
– Beat in the lemon rind, olive oil, vanilla and lemon juice.
– Sift the flour and baking powder and add to the creamed mixture with the milk.
– Beat the egg whites until stiff, then beat in the extra castor sugar.
– Fold this into the creamed mixture.
– Pour the mixture into a well-greased 22cm ring pan.
– Bake at 160ºC for 50-60 minutes or until a skewer inserted into the cake comes out clean.
– Cool in the pan for 10 minutes before turning out.
– Remove and when cold drizzle with lemon icing.

ICING: Sift the icing sugar into a bowl. Add enough lemon juice to form a thick icing.

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Recipe: Lemon Olive Oil Cake, 3.8 out of 10 based on 112 ratings

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