Name: Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 200g plain flour; 200g caster sugar; 3 eggs; 150ml extra virgin olive oil; 150ml whole milk; Zest of 2 lemons; Juice of 1 lemon; 2 tsp baking powder; Pinch of salt; Icing sugar for dusting

Recipes

Lemon Olive Oil Cake

By littlelane

A moist, fragrant Italian olive oil cake made with quality EVOO instead of butter, bright lemon zest, and a touch of almond flour. The olive oil creates a tender, slightly chewy crumb and adds a subtle fruity note that complements the lemon beautifully. Lighter and more interesting than a standard butter cake, this Tuscan-inspired dessert improves with each passing day.

LL

Written by

littlelane

Ingredients list:

Lemon Olive Oil Cake

200g castor sugar
1 tsp salt
Zest of 4 lemons
Juice of 2 lemons
150g olive oil
3 eggs
120g almond flour
190g all purpose flour
1 tsp baking soda
1 tsp baking powder
More lemon juice to drizzle over cake once baked

Candied lemon cream

2 lemons
4 tbsp sugar
Plain water
200g heavy whipping cream

Directions:

Difficulty: Easy
Feeds: 6-8 people
Cooking time: 1- 1.5 hours

Lemon Olive Oil Cake

Preheat the Oven: Preheat oven to 175°C.
Prepare Lemon Zest and Sugar: Zest your lemons. Mix lemon zest, sugar, and salt together. Rub with fingers to release lemon oils. Set aside.
Mix Wet Ingredients: In a new bowl, add olive oil, lemon juice, eggs, and almond flour. Mix to combine.
Combine Mixtures: Add the lemon sugar mixture to the wet ingredients and mix again until combined.
Add Dry Ingredients: Add all purpose flour, baking powder, and baking soda. Mix well to ensure no clumps remain.
Prepare for Baking: Line a loaf tin with parchment paper and pour in the cake batter. Bake for 45–60 minutes in the preheated oven.
Finish Cake: Once out of the oven, poke holes in the cake and drizzle more lemon juice over it.

Candied Lemon Cream

Prepare Lemon Zest: Remove zest from lemons with a sharp knife, avoiding white pith.
Boil Zest: Cut zest into strips and boil in hot water for 15 minutes.
Add Sugar: Remove 80% of the water, add sugar, and cook for 10 more minutes.
Chop and Cool: Roughly mince the candied lemon and let cool.
Whip Cream: Whip heavy cream to soft peaks, then fold in minced candied lemon carefully to avoid loosening the cream too much.
Refrigerate: Refrigerate and set aside.