You're all going to impressed with this one. Most of us home cooks only use olive oil to either fry meats or veggies, but I say why not use it as one of your main ingredients in this cake recipe! I first discovered this recipe several years ago and having used a lot of butter and eggs in other cake recipes I have to admit I was a bit skeptical. I wondered if this cake was going to be as moist as others and I wondered if the olive oil taste would make sense in a dessert cake, but boy I have to say I was wrong! Being the family dessert chef I had made this cake for a family gathering and got all empty plates back. Needless to say I got tons of requests from both family and friends to keep making this cake, and since that time this cake recipe has stayed a family staple.

Makes one 9.5" round cake

Preheat the oven to 350 Degrees F.
Baking time is 40-50 minutes


  • 2 eggs, beaten
  • 1-1/4 cup granulated sugar
  • 3/4 cup extra virgin olive oil
  • 3/4 cup milk
  • zest of 2 lemons
  • 2 tbsp lemon juice
  • 1 cup plus 3 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • icing sugar (for dusting on top)

1. Preheat the oven to 350 F and grease and lightly flour a 9.5" round cake pan. Also, to ensure that the cake comes out from the pan after baking line the bottom of the pan with parchment paper. Set it aside for now.

2. In a large mixing bowl, crack 2 eggs and add in the granulated sugar. Whisk the ingredients together for a couple minutes until the egg mixture has become a bit fluffy. Pour and whisk in the olive oil and milk then right in the same bowl zest 2 lemons, adding the juice as well.

3. In another bowl, add in the all-purpose flour, baking powder, baking soda and a pinch of salt and mix it thoroughly. Whisk in the dry ingredients into the lemon mixture until all of the flour has been incorporated. Pour the lemon cake batter into the lined cake pan and bake it in the oven for about 40-50 minutes. Stick a toothpick into the centre of the cake and if it comes out clean it has finished baking. Just to note: the cake is not firm to the touch when it first comes out of the oven. Once it has cooled for about 15 minutes or so the cake will relax and become a bit more firm.

4. Once the cake has cooled completely, transfer it to a serving plate and lightly dust it with powdered sugar on top and serve.

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