Method

• 1.
  Preheat your oven to 180°C (350°F). Lightly grease a 22cm (9 inch) round cake tin with extra virgin olive oil and line the base with baking paper. Set aside.
• 2.
  Reserve 2 tablespoons of the sugar and set aside. In a large bowl, whisk together the extra virgin olive oil, eggs and the remaining sugar until well combined. Add the lemon zest and juice, then give it another whisk.
• 3.
  In a separate bowl, whisk together the flour, baking powder, bicarb and salt to combine well and get rid of any lumps. In a third bowl, combine the milk and vanilla paste.
• 4.
  Make a well in the centre of the flour mixture, then pour in half the oil mixture and half the milk mixture. Starting from the centre and using a wooden spoon, stir to combine the wet and dry ingredients, working your way slowly to the edge of the bowl, incorporating everything as you go to create a smooth batter. Add the remaining oil and milk mixtures and continue mixing until a smooth batter forms. Note that the batter will be quite wet, so don’t panic.
• 5.
  Pour the batter into the cake tin, sprinkle with the sugar you saved earlier, then bake for 50–60 minutes, or until a skewer comes out clean.
• 6.
  Leave the cake in the tin for 10–15 minutes to cool slightly before you turn it out on a wire rack, then let it cool completely, resisting any temptation to dive in. Dust with icing sugar to serve.