Really easy to make lemon cake with sticky syrup making the cake extra moist and citrusy. I hope you love it!

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I use (9x4-inch ) 22*11cm loaf pan

Ingredients:

2 – eggs
110g – sugar
Pinch salt
½ - lemon (juice and zest)
90 ml – milk
170g - all-purpose flour
3g (3/4 tsp) – baking powder
50g – extra virgin olive oil
100 - 130g – blueberries
Handful almond flakes (optional)

Syrup:
25ml – water
2 tbsp - sugar
25g (1/2 lemon) – lemon juice

Store the cake at room temperature for 2 to 3 days or in a fridge for a week. It also can be frozen for up to 3 months.

#lemon #cake

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