Lemon olive oil cake with citrus glaze

• 180 ml extra-virgin olive oil
• 200 g granulated sugar
• 3 large eggs
• 120 ml plain oat milk
• 2 medium lemonszested and juiced, keep zest and juice separate
• 1 tsp vanilla extract
• 250 g all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt
• 120 g powdered sugarfor the glaze

1. 1

   Preheat the oven to 175°C (350°F). Grease the 23cm round cake pan with a little olive oil and line the bottom with parchment paper.

2. 2

   In a large mixing bowl, whisk together the olive oil and granulated sugar until combined and slightly pale, about 1 minute. Add the eggs one at a time, whisking well after each addition until the mixture looks smooth and emulsified.

3. 3

   Zest both lemons directly into the bowl. Add the juice of one lemon (reserve the second lemon's juice for the glaze), the oat milk, and vanilla extract. Whisk until everything is evenly combined and fragrant with lemon.

4. 4

   Add the flour, baking powder, and salt to the bowl. Gently fold with the whisk or a spatula until just combined — a few small lumps are fine. Stop as soon as no dry streaks remain; overmixing makes the cake tough.

5. 5

   Pour the batter into the prepared pan and give it a gentle tap on the counter to release air bubbles. Bake until the top is golden and a toothpick inserted in the center comes out clean with just a few moist crumbs, 30-35 minutes.

   Tip: The cake will dome slightly in the center and pull away from the edges when done.

6. 6

   Let the cake cool in the pan on a wire rack for 10 minutes — it will firm up and release more easily. Then invert it onto the rack, peel off the parchment, and flip right-side up to cool completely.

7. 7

   Make the glaze: in a small bowl, whisk together the powdered sugar and the juice from the reserved lemon, adding the juice a little at a time until you get a thick but pourable consistency — it should coat the back of a spoon and drip slowly. You may not need all the juice.

   Tip: If the glaze is too thin, add more powdered sugar a tablespoon at a time.

8. 8

   Drizzle the citrus glaze over the cooled cake, letting it run down the sides. Let the glaze set for about 5 minutes until it firms up to a glossy, slightly opaque finish, then slice and enjoy.

   Tip: Keeps well covered at room temperature for up to 3 days. The cake actually gets more moist on day two as the olive oil continues to permeate the crumb.

• round cake pan (23cm (9-inch))
• mixing bowl (large)
• whisk
• small bowl
• wire rack

Per serving

Nutritional values are estimates only.