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Place all ingredients except for lemon juice into a saucepan on medium heat. Bring it to a high simmer and then let it simmer for one minute.
Take off heat and stir through lemon juice to cool it down. Leave to the side to infuse.
Preheat oven to 180 degrees Celsius.
In a stand mixer with whisk attachment, place eggs and sugar and beat them for at least 5 minutes on high so they’re light and fluffy.
Reduce speed to medium low and slowly drizzle in the EVOO, milk, vanilla and salt.
Reduce speed to its lowest setting and in three batches add in the self raising flour.
Remove bowl from stand mixer and fold mixture to make sure everything is well combined.
Line a 22cm cake tin, by lining the bottom with baking paper and butter and flour the sides.
Pour batter in, and it should reach ¾ of the way up.
Bake in the oven for 50 minutes to an hour. Poke a toothpick in and when it comes out dry and clean you’re ready to go.
When cake is nearly done, place syrup back on super low heat and warm up.
Remove cake from oven, with toothpick skewer poke many holes into the cake all over the top.
Labelling the warm syrup over the top and allowing it to fall into the cake.
Let it sit for 10 minutes before removing from cake tin and serving.