Moist Lemon Olive Oil Cake
An Italian inspired moist lemon olive oil cake with a hint of lemon has a crunchy top after it's baked and a light soft centre. A light, tangy lemon cake that is not too sweet. If you are looking for a lactose-free lemon cake recipe or dessert without butter then I would highly recommend baking this Moist Lemon Olive Oil cake recipe at home. Once the lemon olive oil cake is cooked the flavour of the olive oil is very subtle and not overpowering. As well the lemon olive oil cake is a lactose-free cake as it is a dairy-free recipe and I have used oat milk in the lemon cake.
If you would prefer a spelt flour lemon cake then this recipe like many of Sue Maree P recipes would adapt well.
Olive Oil cake is delicious served with fruit and ice cream for dessert or perfect as a breakfast cake with a cup of coffee.
- Lemons – 1 to 2
- Large eggs – 3
- Plain flour or Spelt Flour – 225g (2 1/4 cups)
- Baking powder – 3 tsp
- Bicarbonate of soda – 1/4 tsp
- Salt – 1/4 tsp
- Oat milk or whole milk – 125ml (1/2 cup)
- Caster sugar (this is not very sweet add 1/4 cup for a sweeter cake) – 150g (3/4 cup)
- Lemon Zest – 3 tsp
- Lemon Juice – 4 tbsp (1/4 cup)
- Olive Oil (extra virgin good quality) – 120ml
- PREHEAT oven 170˚C fan
- PREPARE a small loaf tin (1 lb) and grease the base and sides with butter and line with baking paper
- ADD lemon juice to milk in a jug or small bowl and rest for 10-15 mins
- MIX eggs, olive oil, zest in a jug or small bowl
- WHISK all dry ingredients in a large bowl; sifted flour, baking powder, bicarbonate of soda and salt
- COMBINE both wet and dry ingredients in the large bowl with a large wooden spoon or use your electric beater or your stand mixer on low and gently mix until all the flour mix is incorporated
- POUR mix into your prepared tin. This yields a large small loaf so the baking tin will be full, but don't be worried this will not overflow.
- BAKE for 50-60 minutes
- ONCE baked and golden brown. Rest for at least 30 minutes
- DUST with icing sugar to serve. A perfect addition to afternoon tea. When fresh the outside edge is crunchy and the middle is soft.
Sue Maree P Baking Tips
- Eggs – make sure you bake with large eggs that are at room temperature.
- Olive Oil – use a good quality Italian extra virgin olive oil
- Lemons – use unwaxed lemons if available and always wash before use
- Baking – always preheat your oven and bake on the middle shelf. If you have an oven thermometer check your ovens temperature prior to baking your cake
- Flour – if you would prefer to use self-raising flour leave our the baking powder
- Vegan – I haven't made this recipe vegan before however, it may work using yoghurt instead of eggs or even try flax eggs. Recipe = 1 tbsp ground flax seed: 3 tbsp water, rest for 10-15mins.
- Sugar – this cake is not too sweet, add 1/4 cup more sugar if you like a sweeter cake.