2cups self-raising flour
½ cup caster sugar
Finely grated zest 1 lemon
3 eggs, lightly beaten
½ cup milk
½ cup olive oil (not extra virgin)
Lemon strips, to serve
ICING
1 cup icing sugar
Juice 1 lemon
Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan. Line base and sides with baking paper.
Sift flour into a large bowl. Stir in sugar and zest.
In a small bowl, whisk together eggs, milk and oil. Fold into dry ingredients.
Pour into prepared pan. Bake for 35-40 minutes, until cooked when tested. Stand in pan for 5 minutes before turning onto a wire rack to cool completely.
ICING. Meanwhile, sift icing sugar into a small bowl. Add enough juice to make a smooth, spreadable consistency. Drizzle over cake. Stand until icing sets. Serve in wedges topped with lemon strips
