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A round golden cake on a ceramic stand, dusted with icing sugar and strewn with lemon zest, one wedge cut away and plated to show the open crumb, beside a glass carafe of olive oil, whole and halved lemons and olive sprigs.

RECIPES – Lemon & Extra Virgin Olive Oil Cake

Lemon & Extra Virgin Olive Oil Cake

Preparation
15 minutes
Cooking
40–45 minutes
Serves
8
Product
Organic olive oil

INGREDIENTS

  • 200 g all-purpose flour
  • 150 g granulated sugar
  • 2 large eggs
  • 120 ml organic extra virgin olive oil
  • 120 ml milk
  • Zest of 2 lemons
  • 3 tbsp fresh lemon juice
  • 2 tsp baking powder
  • ½ tsp vanilla extract
  • A pinch of salt
  • Icing sugar, for serving, optional
  • Fresh lemon zest, for garnish

PREPARATION

  1. Preheat the oven to 175°C. Lightly grease a 20 cm round cake tin and line the base with baking paper.
  2. In a large bowl, whisk the eggs and sugar until pale and slightly fluffy.
  3. Slowly add the organic extra virgin olive oil while whisking. Add the milk, lemon juice, lemon zest and vanilla extract and mix until combined.
  4. In a separate bowl, combine the flour, baking powder and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
  6. Pour the batter into the prepared cake tin and bake for 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean.
  7. Allow the cake to cool before removing it from the tin. Finish with a light dusting of icing sugar and fresh lemon zest, if desired.

Serve on its own or alongside fresh fruit for a simple Mediterranean-inspired dessert.