Lemon and Olive Oil Cake
I present to you the best lemon cake ever! What are my secrets? Olive oil for extra moisture and finely chopped pistachios for texture and a wow factor!
What’s more, this cake is so easy to make that I’d go so far as to say it’s impossible to get wrong! It’s fresh and perfectly flavoured — perfect for this time of year!
Enjoy your meal! xx
- Servings: 8 to 10
- Preparation time: 20 minutes
- Cooking time: 45 minutes
Good to know
Rubbing the lemon zest into the sugar is a crucial step in this recipe. This releases the lemon’s essential oils, infusing the sugar deeply and giving the cake a much more intense, fragrant flavour without adding any extra acidity.
Olive oil gives the cake an incredibly moist and chewy texture, unlike a butter cake. For the best results, choose a quality extra virgin olive oil, such as La Belle Excuse’s Gaïa Rezerva olive oil!
Frequently asked questions
Yes, but some of the cake’s character will be lost. Using a neutral oil, such as canola or sunflower oil, works, but the taste will be more classic and less fragrant.
Yes, it tastes great even the next day. Store it at room temperature and make sure it’s well wrapped. You can add the icing the same day or the day after.
Ingredients
Lemon and Olive Oil Cake
- Zest of 4 well-washed lemons
- 1 cup (210 g) sugar
- 2 large eggs
- 3/4 cup (180 ml) La Belle Excuse Gaïa Rezerva organic extra virgin olive oil
- 3/4 cup (180 ml) vegetable milk of your choice
- 1/4 cup (60 ml) lemon juice
- 1 teaspoon (5 ml) vanilla
- 2 cups (280 g) flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1.25 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
Icing
- 1 cup (130 g) powdered sugar
- 2 tablespoons (30 ml) lemon juice
- 1 pinch turmeric
Toppings
- 1/3 cup (45 g) finely chopped pistachios
- Zest of 1/2 lemon, well washed
- Fleur de sel (optional)
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Preparation
Lemon and Olive Oil Cake
- Preheat the oven to 350°F and place the rack in the centre. Grease a loaf tin and line it with parchment paper.
- Put the lemon zest and sugar in a large bowl. Rub the mixture between your fingers until the sugar has absorbed the zest.
- Add the eggs, olive oil, vegetable milk, lemon juice and vanilla, then whisk well. Add the remaining ingredients and mix until smooth. Pour the mixture into the tin and bake for 45 minutes or until a knife inserted into the centre of the cake comes out clean. Leave to cool for 15 minutes.
Icing
- In a small bowl, mix together all the ingredients for the icing. Pour the glaze over the cake and gently spread it with a spatula. Garnish with pistachios, lemon zest and fleur de sel, then slice into pieces.
