Quick lemon cake

Ingredients

2 cups self-raising flour
½ cup caster sugar
Finely grated zest 1 lemon
Juice 1 lemon
3 eggs, lightly beaten
½ cup milk
½ cup olive oil (not extra virgin)

SYRUP
1/3 cup icing sugar
Juice 1 lemon

Method

1. Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan. Line base and sides with baking paper.
2. Sift flour into a large bowl. Stir in sugar and zest. (Children can be very helpful at this stage.)
3. In a small bowl, whisk together eggs, milk, lemon juice and oil. Fold into dry ingredients.
4. Pour into prepared pan. Bake for 35-40 minutes, until cooked when tested. Stand in pan for 5 minutes. Transfer to a plate while stil slightly warm..
5. SYRUP. 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.