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This Luscious Lemon and Olive Oil Cake is a great cake to make if you’re low on butter, need to cater for dairy-free diets or just fancy trying something different. The olive oil replaces butter as the main fat component, but works in much the same way. Lots of lemon zest, juice and a good dose of the crumble topping makes for a perfect Sunday afternoon cake.
As with any good cake, the other ingredients are pretty easy to get hold of, and should be room temperature prior to baking. I highly recommend serving with a good dollop of cream/creme fraiche/vanilla yoghurt. This cake also gets a good rise, so ensure your tin is tall enough (and a loose bottom base never hurts – I use these tins).
I make all my cakes using a stand mixer (I use this Kenwood one). Regardless of what you use, try to ensure the liquid ingredients get whisked well, to incorporate lots of air. Then fold the dry ingredients in very gently. This results in the perfect texture for this Luscious Lemon and Olive Oil Cake.
If you’re looking for more cake inspiration, you could try this Sticky Honey Loaf Cake or this Pina Colada Cake. For more baking inspiration/baking videos, head on over to my Instagram.
Luscious Lemon and Olive Oil Cake
Ingredients
- 220 ml Olive Oil
- 3 Medium Eggs
- 165 g Granulated Sugar
- 1 Lemon Large, Juice and Zest
- 200 g Plain Flour
- 2 tsp Baking Powder
- 50 g Ground Almonds
- 1 tbsp Icing Sugar Optional
For the Crumb Topping:
- 4 tbsp Light Brown Sugar
- 1/2 tsp Baking Powder
- 40 g Plain Flour
- 20 g Ground Almonds
- 1 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1 tbsp Dairy Free Butter/Olive Oil
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line/grease an 8 or 9″ cake tin.
- Make the crumble topping by combining all ingredients in a bowl, mash with a fork until mixture looks a bit like sand. Set aside.
- Combine the olive oil, eggs and sugar in a large bowl or the bowl of a stand mixer. Mix on high for about 3 minutes, until everything has come together.
- Add the lemon juice and zest and mix again.
- Gently fold in the flour, ground almonds and baking powder until just combined. Pour batter into the cake tin.
- Sprinkle over the crumble mix and bake on the middle shelf of the oven for 45-50 minutes, until golden on top and a skewer inserted comes out clean. (If you find the top is browning too fast, cover it with tin foil).
- Let cool on a wire rack before dusting with icing sugar, slicing and serving with some cream or yoghurt (dairy free if preferred).
