Olive Oil and Lemon cake

Wow this cake is the bees knees! Super simple baking, without compromising on taste and texture. This cake is great with a coffee but could even be served as a pudding with ice cream.

Totally delicious – let us know who you find it!


55 mins






  • 4 large eggs
  • 1/2 cup International Collection Oil Extra Virgin Olive Oil
  • 2 1/2 tbsp lemon juice
  • 1 cup cake flour, sifted
  • 1/2 tsp baking powder
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • Icing sugar for decoration


Preheat your oven to 350*F and grease a 9 inch cake pan.

Start by mixing together flour, baking powder, salt and lemon zest. In a separate bowl beat eggs and the sugar using a mixer on high until the mixture is fluffy and has doubled in volume. I find this takes about 5 minutes.

Gently fold in olive oil and lemon juice into the egg mixture then fold in flour mixture into the wet mixture until the flour disappears. Do not overmix this is key for a great textured cake.

Pour the cake batter into the pan and bake for 40-45 minutes until the top is a light brown and a toothpick entered in the center comes out clean.

Remove from the oven and let cool for 10 minutes.

Dust with powdered icing sugar prior to serving.