Lemon Olive Oil Cake

Preheat the oven to 160 degrees Celsius.

Grease and line a 23cm springform tin with non-stick baking paper.

Whisk together the eggs and sugar until very pale, fluffy and thick.

Continue to beat the mixture while gradually adding the olive oil to the mixture.

Gently fold in the flour, as well as the juice and zest of the lemon. Pour into the prepared baking tin and bake for 40-45 minutes until cake is golden.

Once cooled, sift the icing sugar over the cake and serve