½ cup Bertolli Extra Virgin Olive Oil
2 lemons, juiced and zest
1 ¼ cup self-rising flour
½ cup caster sugar
½ cup buttermilk
1 tsp vanilla essence
Bertolli Extra Virgin Spray for coating bakeware
Lemon Icing Sugar
1 cup confectioners’ sugar
2 to 3 tbsp lemon juice
2 tsp lemon zest
1. Preheat the oven 180c/350f and spray a little of Bertolli Extra Virgin Spray around an 8- or 9-inch bundt pan (20-23 cm)
2. In a medium bowl, add the eggs and sugar and with an electric mixer beat for 2 minutes until light and fluffy. Add the lemon zest, juice, buttermilk, vanilla, Bertolli Extra Virgin Olive Oil and self-raising flour and beat of a low speed until smooth.
3. Pour the mixture into the prepared bundt pan and place into the oven to bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool slight in the pan before removing in onto a serving platter.
4. To make the icing sugar, sieve the confectioners’ sugar, lemon zest and lemon juice in a small bowl and mix until smooth. Allow the cake to completely cool before pouring over the lemon icing sugar.