Lemon drizzle olive oil cake

Step 1

Preheat the oven to 170℃ (Fan 150℃) / 3325℉ / Gas Grease and line the base of a 20cm (8in) round tin with baking parchment.

Step 2

Sift 200g (7oz) plain flour, 2tsp baking powder and a pinch of salt into a large mixing bowl. Stir in 175g (6oz) caster sugar and 75g (3oz) ground almonds.

Step 3

Make a well in the centre of the dry ingredients and drop in 3 eggs. Pour in 200 ml (7floz) olive oil and the grated zest and juice of 1 lemon. Mix well with a wooden spoon, gradually incorporating the dry ingredients into the wet ingredients and beat until you have a smooth batter.

Step 4

Pour the batter into the prepared cake tin. Bake in the centre of the oven and bake for 45–50 minutes until risen and golden brown and starting to pull away from the sides of the tin. A skewer inserted in the centre of the cake should also come out clean.

Step 5

Remove the cake from the oven. Allow to cool for about 5 minutes in the tin before carefully transferring to a wire rack and allow to cool for another 10 minutes.

Step 6

Place 1 tbsp lemon curd, if using into a bowl. Stir with a spoon to slacken it with either a pastry brush or the back of a teaspoon carefully coat the top of the warm cake with the lemon curd.

Step 7

Place 150g (5oz) icing sugar and the grated zest and juice of 1 lemon into a bowl and stir until smooth.

Step 8

Spoon the lemon icing over the top of the cake and use the back of the spoon to encourage it to trickle down the sides of the cake a little.

Step 9

Allow to cool completely before serving.