Lemon cake with olive oil recipe

This lemon cake with olive oil is wonderfully moist and actually improves in flavour after a couple of days. 

Swapping butter for olive oil means this cake has less fat content compared to our lemon drizzle cake. The sponge is lovely and moist and uses the classic combination of orange and lemon. If you only have one of the fruits you can substitute for the other. To make the cake dairy free use a suitable alternative to milk. Try serving the cake as a dessert with a dollop of Greek yogurt and a drizzle of honey or a dash of extra virgin olive oil. 

Ingredients

• 2 eggs
• 150g caster sugar
• Zest and juice of one orange
• Zest of one lemon
• 125ml olive oil (not extra virgin)
• 190g self-raising flour
• 60ml milk
• 2tbsp icing sugar

Method

1. Heat oven to 180C (160C fan, Gas 4). Grease a 20cm cake tin and line with a circle of baking parchment on the base.
2. Whisk together the eggs and sugar until light and fluffy. Add the zest of the orange and lemon, and the oil and mix until combined. Stir in half of the flour. Stir in half of the milk and orange juice. Stir in the remainder of the flour. Stir in the remainder of the milk and orange juice. Pour into the prepared tin.
3. Bake for 45 minutes in the middle of the oven or until a cocktail stick inserted in the centre comes out clean and the cake is an even golden colour.
4. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool fully. Once the cake has cooled completely, dust with icing sugar to serve.

Top tips for making lemon cake with olive oil

This is an easy cake to make ahead but if you still need convincing when it comes to using oil instead of butter in a cake, read our explanation below. We also have tips on how to store the cake and some ideas for topping it with something more exciting than a simple dusting of icing sugar. 

In this recipe we recommend using electric beaters to efficiently and thoroughly combine all of the ingredients. If you’re in need of a new whisk or perhaps you’ve never tried an electric one, Food Editor Jessica Dady recommends this set from Kenwood.

Kenwood Hand Mixer - View at John Lewis 

This lightweight, compact hand mixer will quickly become one of your most used pieces of kitchen equipment. They have five speed settings and also come with dough hooks to make light work of kneading bread or pizza dough. The beaters are made from durable stainless steal and can be washed in the dishwasher. 

For more delicious citrus bakes try our indulgent lemon curd cake. Our lemon cake with poppy seeds is a lighter option at 325 calories per slice, whereas our lemon pound cake has a rich batter made with cream cheese.