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Lemon Olive Oil Cake

A moist, golden olive oil cake with bright lemon flavour, finished with a simple lemon glaze

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 8
Difficulty: Easy

Ingredients

  • 180 ml good quality olive oil, plus extra for tin
  • 200 g caster sugar
  • 3 eggs
  • 120 g full-fat yogurt
  • 2 large lemons, zested
  • 60 ml lemon juice
  • 200 g plain flour
  • 7 g baking powder
  • 3 g fine salt
  • 80 g icing sugar (for glaze)
  • 30 ml lemon juice (for glaze)

Instructions

  1. Preheat oven to 175°C. Grease a 23cm round tin with olive oil and line the base.
  2. Whisk the sugar and eggs together until pale, about 2 minutes. Whisk in the olive oil, yogurt, lemon zest, and lemon juice.
  3. Sift in the flour, baking powder, and salt. Fold until just combined — do not overmix.
  4. Pour into the prepared tin and bake for 35–40 minutes until deep golden and a skewer comes out clean.
  5. While the cake bakes, whisk together the icing sugar and lemon juice until smooth.
  6. Cool in the tin for 10 minutes, then turn out. Poke all over with a skewer and spoon over the glaze while still warm. Cool completely before serving.

Notes & Tips

  • Keeps well for 3 days — better on day 2.
  • If serving alongside a burnt honey tart, skip the glaze and dust with icing sugar instead.