his light and moist cake is ready at the push the of a button - a food processor button, that is

LEMON DRIZZLE CAKE

INGREDIENTS

• 21/2 cups (375g) self-raising flour, sifted
• 11/2 cups (330g) caster sugar
• Finely grated zest and juice of 1 lemon
• 3 eggs
• 1/2 cup (125ml) buttermilk
• 1/3 cup (80ml) extra virgin olive oil
• 1 vanilla bean, split, seeds scraped
• Lemon thyme sprigs (optional), to serve

Lemon Glaze

• 1 cup (150g) pure icing sugar, sifted
• Juice of 1 lemon

• METHOD

  • 1
    Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
  • 2
    Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.
  • 3
    Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
  • 4
    Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.
  • 5
    Drizzle glaze over the cake and top with lemon thyme, if using, to serve.