Lemon Olive Oil Cake

Our lemon olive oil cake has a bright flavor, with a tender and moist texture. The olive oil provides a mild fruity taste with a lemon citrus twist. The combination of these two flavors creates a unique and delicious taste that is both light and satisfying.


  • 250ml HVOC Lemon Olive Oil
  • 300g granulated sugar
  • 3 large eggs
  • 300g self-raising flour
  • 2 lemons, juiced and zested
  • 1 teaspoon vanilla extract
  • 300g whole milk
  • icing sugar for dusting


  1. Preheat the oven to 175°C. Grease a 9-inch (23 cm) cake tin.
  2. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
  3. Slowly add the lemon olive oil to the egg mixture, whisking continuously.
  4. Stir in the lemon juice and zest.
  5. In a separate bowl, combine milk and vanilla extract.
  6. Gradually add the flour to the wet mixture, alternating with the milk mixture, until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  10. Serve the cake as is, or top with a sprinkle of icing sugar Enjoy!