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–+ servings

Lemon Olive Oil Cake Recipe

A delicious one bowl and one tin lemon and olive oil cake recipe that is perfect for year round baking
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Category: Cake
Type: Cakes
Keyword: Lemon, olive oil
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling time: 1 hour
Total Time: 2 hours
Servings: 10 slices
Author: Jane's Patisserie

Ingredients

  • 175 ml olive oil
  • 3 medium eggs
  • 225 g caster sugar
  • 1 tsp vanilla extract (optional)
  • Zest of 2 lemons
  • 75 ml lemon juice
  • 1/2 tsp sea salt
  • 200 g self raising flour
  • 175 ml buttermilk
Grams - Ounces

Instructions

  • Preheat the oven to 180ºc/160ºc fan and line a deep 8" round cake tin with parchment paper
  • Add the oil, eggs and sugar to a large bowl and whisk to combine
  • Add the vanilla, lemon zest and lemon juice and whisk again
  • Add the flour, salt, and buttermilk and mix again
  • Pour into the lined tin and bake for 40-50 minutes
  • Leave to cool fully in the tin
  • Remove from the tin and dust with icing sugar to decorate

Notes

  • This cake will last for 4-5+ days 
  • This cake will freeze for 3+ months
  • I use this 8" deep cake tin