The lemon cake recipe is a moist cake made with lemon juice and zest, offering a light and refreshing flavour. This cake uses Little Olive Oil's extra virgin olive oil (EVOO) to enhance the richness and depth of the citrus notes. Add a simple lemon glaze from icing sugar and lemon juice drizzled over the cake for extra sweetness and a tangy finish. Serve the olive oil lemon cake with cream and berries for a dessert, or enjoy it with a cup of tea for an afternoon treat.
How to make the Lemon Cake
Preheat your oven to 180°C (160°C fan) or gas mark 4.
Grease a 20cm round cake tin and line the base with baking parchment.
Whisk together the caster sugar and lemon zest in a large bowl until fragrant.
Add the eggs one at a time, whisking well after each addition, until light and fluffy.
Gradually whisk in the Little Olive Oil EVOO and fresh lemon juice until well combined.
Sift the plain flour, baking powder, and salt in a separate bowl.
Add half the flour mixture to the wet ingredients, gently folding until combined.
Pour in the milk and mix until incorporated, then fold in the remaining flour mixture until no lumps remain; be careful not to overmix.
Pour the batter into the prepared cake tin and smooth the top.
Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with a little icing sugar, and serve.
Store the cake in an airtight container at room temperature for 3 days.
Details
Dish: Dessert
Diet: Vegetarian
Serves: 8
Prep: 20 minutes
Cook: 40-45 minutes
Total: 65 minutes
Ingredients
180ml Little Olive Oil EVOO
120ml whole milk (or non-dairy variety)
200g caster sugar
3 large eggs
Zest of 2 lemons
60ml fresh lemon juice
200g plain flour
1 ½ tsp baking powder
¼ tsp salt
Nutrition per Serving
Calories: 230
Protein: 18g
Carbohydrates: 2g
Dietary Fibre: 0g
Total Sugars: 0g
Fat: 17g
Saturated Fat: 2.5g
Sodium: 700mg
Vitamin C: 15% DV
Iron: 10% DV
