Olive Oil Cake with Lemon, Made in One Bowl

No mixer to wash. No butter to soften.

You need a bowl, a whisk and a spoon. Olive oil gives a tender crumb that is still soft on Wednesday. The lemon keeps it bright. Slice it thin with coffee. Slice it thick when nobody is looking.

What you need

• 3 large eggs
• 1 cup sugar
• ¾ cup Meema extra virgin olive oil, plus a little for the pan
• ¾ cup whole milk
• Zest of 2 lemons
• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• Powdered sugar, to finish

What you do

1. 01Heat the oven to 350°F. Oil a 9-inch round cake pan and line the bottom with baking paper.
2. 02In a big bowl, whisk the eggs and sugar by hand until pale and thick. About three minutes. Your arm will notice.
3. 03Keep whisking and pour in the olive oil slowly. Then the milk and most of the zest.
4. 04Add the flour, baking powder and salt. Fold with a spoon until smooth. Stop there.
5. 05Pour it into the pan. Bake 40 to 50 minutes, until golden and a skewer from the middle comes out clean.
6. 06Let it cool in the pan for 15 minutes. Turn it out and let it cool completely.
7. 07Dust with powdered sugar and scatter the last of the zest on top. Then slice.

A few things Meema knows

• Keep it under a cloth or in a tin. It is good for four days.

meema knows best. Sit down and eat.