Simple Lemon Olive Oil Cake

Those who love lemon would like this soft, spongy and lemony simple cake.  It goes well with either coffee or tea.  It's time for afternoon tea... ☺

Ingredients:
4 large eggs
1 cup castor sugar (reduce 1 tbsp. for less sweet)
1/2 cup extra virgin olive oil
2 1/2 tbsp. lemon juice (roughly one lemon)
1 cup plain flour, sifted
1/2 tsp. baking powder, sifted
1/4 tsp. salt
1 tsp lemon zest
1/4 cup icing sugar (for dusting)

Methods:

1. Beat eggs and castor sugar using a stand mixer on high until the mixture is fluffy and has doubled in volume (between 5-7 minutes total mixing time).
2. In a separate bowl add flour, baking powder, salt and lemon zest and mix using a hand whisk until combined.
3. Using a rubber spatula, gently fold in olive oil and lemon juice into the egg mixture.  Using the same spatula, fold in flour mixture into the wet mixture until the flour disappears. Do not over mix.
4. Pour the cake batter into a lined 8 inch cake pan.  Gently tap on a solid surface to remove some of the larger egg bubbles.
5. Bake in a preheated oven of 170 degree Celsius for 40 to 45 minutes until the top is light brown and a wooden skewer inserted in the center comes out clean.
6. Remove from the oven and let cool for 10 minutes.  Remove the cake from the pan and continue to cool on a wire rack.  
7. Dust with icing sugar prior to serving.

I adapted this recipe from 'She Bakes Here' by Emily Tanaka with very slight amendment.