Meyer Lemon Olive Oil Cake

INGREDIENTS:
CAKE:

• 2-3 Meyer Lemons, for juicing and zesting
• 3 eggs
• 3/4 cup of extra virgin olive oil
• 1/2 cup thickened cream
• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1 teaspoon of baking powder
• pinch of high-quality sea salt flakes

ICING:

• 1 and 1/2 cups of icing sugar
• 25g of room temperature unsalted butter
• 1 tablespoon of milk (or water, if preferred)
• Zest of 1 Meyer Lemon
• Lemon slices to top (optional)

METHOD:

1. Preheat oven to 180 degrees. 
2. Combine sugar and lemon zest, breaking up any clumps, into a large mixing bowl (or bowl of stand mixer). Once fully incorporated, add in baking powder and sea salt flakes to this and combine evenly.
3. To this, add your eggs and wisk (or beat) until whites and yolks are fully incorporated. Once completed, slowly add in your olive oil while still beating as to emulsify the ingredients. 
4. Slowly add in your flour in small parts – keeping an eye for a smooth consistency. once a smooth mix is achieved, begin to add in your thickened cream, alternating between cream, lemon juice and flour until the consistency of the batter is thick, but not dough-like. 
5. Pour batter into a greased and lined cake tin, and place into the oven for 50-60 mins, checking for doneness with a toothpick (when ready, it should come out mostly clean – the moistness of the cake will allow for some cling).
6. When done, take the cake out of the oven and leave to cool on a cooling rack until ready to ice.
7. To create the icing, mix icing sugar, butter, and milk (or water) in a bowl until smooth. Once desired consistency is reached, add 3/4 of lemon zest into the mix until fully incorporated. Set aside until cake is cooled.
8. To finish, ice the cake with the icing, sprinkle remaining zest on top and complete with fresh sliced lemon to decorate. 

Serves 8-10