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Lemon Olive Oil Cake

Lemon Olive Oil Cake

This deliciously moist olive oil cake uses Pons Green Extra Virgin Olive Oil. It’s fruity flavour is derived from fresh Arbequina olives, which matches well against the zesty flavour of fresh lemons. A perfect recipe for Springtime, we can hear our afternoon tea calling us now.
Course Dessert


  • 2 Lemons zested & juiced (see method below)
  • 2 cups Self Raising Flour
  • 0.5 cup Dominio Di Bagnoli Polenta White
  • 5 Kangaroo Island Eggs
  • 1.5 cups La Perruche Cassonade
  • 0.75 cups Pons Green Extra Virgin Olive Oil
  • icing sugar to garnish


  • Preheat oven to 180C & line a 20cm cake tin with baking paper.
  • Zest lemons using a grater or microplane, set aside zest. Juice lemons, discarding pith & seeds, set aside.
  • Combine self raising flour, polenta and lemon zest in a medium size mixing bowl, stir to combine.
  • Crack the eggs into a large mixing bowl, add sugar and whisk until the sugar dissolves into the eggs.
  • Gently pour reserved lemon juice into the egg mixture & whisk gently before adding the olive oil. Continue whisking until the mixture thickens & emulsifies, until glossy.
  • Gradually add the dry ingredients - (flour mixture) into the wet ingredients (egg mixture) whisk until combined and the cake batter is lump free & smooth.
  • Pour batter into prepared cake tin and bake for 45-55 mins, until golden on top & cooked through. If the cake still jiggles at the centre, continue to cook for 5 min intervals until done.
  • Remove cake from the oven and rest for 15 mins to cool, before dusting with icing sugar to serve.


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