Lemon Tea Cake

Cook Time 1 hour 45 minutes

Serves 8

Ingredients

2 whole lemons

4 eggs 

250g raw caster sugar 

100ml extra virgin olive oil 

150g sour cream or yoghurt

200g self-raising flour 

Pinch of salt

100g almond meal

Icing

160g icing sugar, sifted

2–3 tbsp fresh lemon juice

Method

Preheat the oven to 180°C and grease and line a 20cm springform cake tin with baking paper.

Bring a medium pot of water to the boil and add the lemons. Boil for 45 minutes until very soft. Cut in half and remove any seeds. Place into a blender and blend until smooth.

In a bowl, whisk together the eggs and sugar until smooth. Mix in the olive oil and sour cream, and then add the self-raising flour, a pinch of salt and almond meal. Fold through the puréed lemon, then fold again until a lovely smooth batter forms. 

Pour into the prepared tin and bake for 45–50 minutes or until a skewer inserted into the centre comes out clean. Cool before removing from the tin.

For the icing, mix the icing sugar with lemon juice. Stir until smooth. Add a little more lemon juice, if needed, until it reaches a thick, pourable consistency. Drizzle over cooled cake.