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Luscious Lemon and Olive Oil Cake
Florence Jackson

Luscious Lemon and Olive Oil Cake

A dairy free lemon cake, made with olive oil for lots of moisture. By adding a crumble topping, we get a perfectly delicate yet contrasting texture combination. Serve with (dairy free) whipped cream/creme fraiche/yoghurt for the ultimate dessert!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Ingredients Method

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

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line/grease an 8 or 9″ cake tin.
  2. Make the crumble topping by combining all ingredients in a bowl, mash with a fork until mixture looks a bit like sand. Set aside.
  3. 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.
  4. Add the lemon juice and zest and mix again.
  5. Gently fold in the flour, ground almonds and baking powder until just combined. Pour batter into the cake tin.
  6. 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).
  7. Let cool on a wire rack before dusting with icing sugar, slicing and serving with some cream or yoghurt (dairy free if preferred).