Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lemon olive oil cake

Italian 15 Mins Prep

Preheat the oven to 165°C, gas mark 3. Grease and line a 22cm round cake tin with baking paper.
Zest the lemons into a large bowl. Add the sugar and rub the zest into the sugar between your fingers to release the oils. Crack the eggs into the bowl. Add the olive oil and whisk until pale and smooth. Juice the lemons and add the juice to the bowl along with the milk and vanilla extract.
In a separate bowl, sift together the flour, salt, baking powder and bicarbonate of soda. Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix as this will result in a tough crumb texture.
Pour the batter into the cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Using a bread knife, level the top of the cake for a clean surface, if you prefer. Flip the cake over onto a cake stand or serving plate so that the flat side faces up.
Dust with icing sugar, slice and serve.