Lemon olive oil cake

Consistently moist and delicious when made with our incredible Frantoio variety olive oil. Perfect for easy & elegant midweek baking!


2 cups all-purpose flour

1 ¾ cup granulated sugar

1 tsp salt

½ tsp baking soda

½ tsp baking powder

1 cup extra-virgin olive oil

1 ¼ cup milk 3 large eggs

1 ½ tbsp grated lemon zest

¼ cup fresh lemon juice

METHOD: Preheat oven to 175 degrees. Grease a 9-inch cake pan with and line the bottom with baking paper.

Combine flour, sugar, salt, baking soda and baking powder in a large bowl. In a separate bowl, whisk together olive oil, milk, eggs, lemon zest, and lemon juice. Add the wet ingredients to the dry, stirring until just combined.

Pour the batter into the prepared cake pan and bake for 45 minutes - 1 hour or until a tester inserted comes out clean. Remove from oven and let cool on the wire rack. Garnish cake with candied lemon slices and serve.

Candied lemon slices 1 small lemon ½ cup granulated sugar 1 tbsp fresh lemon juice ⅓ cup water Slice the lemon into thin rounds, discarding any seeds. Combine the sugar, lemon juice and water in a large non-stick skillet over medium heat. Bring to a boil and reduce heat to low. Add the lemon slices in one layer and simmer, turning the lemon slices occasionally.

Cook until the lemon rinds soften, 15 minutes. Remove from heat and transfer the slices onto baking paper to cool.