Ciambella al Limone (Italian Lemon Ring Cake)

• 120 ml Olive oil
• 4 Egg
• 220 g Caster sugar
• 2 medium Lemon, unwaxed if possible
• 2 tsp Vanilla extract
• 180 ml Whole milk
• 300 g Plain flour
• 12 g Baking powder
• 1 pinch Fine sea salt
• 20 g Icing sugar

1. Heat the oven to 170°C (340°F). Lightly oil a ring cake tin, making sure to coat the centre tube and creases well.
2. In a large bowl, whisk the eggs and caster sugar for 2 to 3 minutes until paler and slightly thickened. Finely zest the lemons into the bowl, then whisk in the vanilla extract.
3. Whisk in the olive oil in a steady stream until glossy. Whisk in the whole milk until smooth.
4. Sift in the plain flour and baking powder, add the fine sea salt, then whisk just until you have a smooth batter with no dry pockets. Avoid over-mixing once the flour is in.
5. Pour the batter into the prepared tin and level the top. Bake for 40 to 45 minutes, until golden and a skewer inserted comes out clean.
6. Cool in the tin for 10 minutes, then turn out onto a rack to cool completely. Once cool, sift the icing sugar over the top to serve.

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