Saturday, 30 August 2014

Lemon Olive oil cake

Looking for something light and fluffy and don't want to bake with butter or veg oil?
Then you should try this. The fragrant from fresh lemons are so refreshing, this cake is so light it crumbles and melts in the mouth.
It also makes me feel better for baking this as it's healthier than using butter.
So for those who are also in love with cooking with olive oil, you can also use it to bake a cake.
4 eggs
160g caster sugar
125ml extra virgin olive oil
Juice of 2 lemons (85g)
Zest of one lemon
150g plain flour
1 tsp baking powder
1/4 tsp salt
Icing sugar for dusting
 Line a 9 inch round spring form tin.
Preheat oven at 180c.

Measure out the olive oil and lemon juice.

In a separate bowl sieve flour, baking powder and salt.
Add the lemon zest to the flour.

 Whisk eggs and sugar together until light and fluffy.

Add the olive oil and lemon juice to the egg mixture and whisk.
  Fold in the flour until combined.

Pour batter into the lined baking tin.
Tap on the work top a couple of time to release large air bubbles.

Bake in a preheat oven 180c for 40-45 minutes.
The top of this cake will be nice and flat.
Test center of the cake with a wooden skewer at 40 mins.
 When it is done take out to cool on a wire rack and wait a few minutes before you release from the cake tin.

 Once cooled, dust with icing sugar.
 Even my son enjoyed it, he clean the plate in minutes.


  1. Thanks Mandy, for sharing! Im gonna try making this!

  2. Hi Mandy, may I know " whisk eggs and sugar together until light and fluffy" does it means whisk till sugar dissolved or till ribbon stage?


    1. Hi Helen, yes it's to ribbon stage.

    2. Thank you Mandy, I have bookmark this recipe is on my baking list :)


  3. Hi Mandy,
    Happen to came across this, must it be extra virgin olive oil or we can make do with any types of olive oil?