Lemon cake with olive oil

Lemon cake with olive oil and lemon glaze is one of those desserts that perfectly combines simplicity and sophistication. Instead of butter, we use extra virgin olive oil from L'Oro Verde di Puglia, which creates a velvety texture and a subtle fruity undertone. This cake is light, airy and ideal for with an espresso, as a dessert or at a summer brunch.

The combination of lemon and olive oil is a classic in Italian cuisine. The oil gives the cake a rich texture, while the lemon juice and zest give it a fresh and vibrant flavour. Lemon cake with olive oil and lemon glaze is also easy to make and stays fresh longer than traditional cakes with butter, thanks to the oil. So perfect for preparing in advance for a dinner or festive occasion.

Ingredients for 1 cake

• 3 eggs
• 150 g granulated sugar
• 100 ml L'Oro Verde di Puglia olive oil
• 100 ml whole milk
• Juice and rasp of 2 organic lemons
• 200 g flour
• 1 bag of baking powder
• Pinch of salt

For the glaze

• 100 g icing sugar
• 2 tablespoons of lemon juice

Preparation

1. Preheat the oven to 180°C and grease a cake tin.
2. Beat the eggs and sugar until fluffy. Add olive oil, milk, lemon juice and zest and mix well.
3. Sift the flour with baking powder and salt and spat it into the batter.
4. Pour the batter into the mould and bake for 35-40 minutes until a skewer comes out clean.
5. Let the cake cool down. Meanwhile, mix icing sugar and lemon juice to make a smooth icing.
6. Pour the icing over the cooled cake and leave to harden.

This lemon cake with olive oil and lemon glaze proves that baking with olive oil is not only healthier, but also delivers more flavour. Want to try more Italian baking recipes? Then take a look at Giallo Zafferano, the Italian platform for classic recipes.