Lemon Olive Oil Cake


(makes one 23cm cake)


1 ¾ cups flour
2 tsp. baking powder
Pinch of salt
1 cup sugar
Zest of 4 lemons
3 eggs
¼ cup (60 ml) lemon juice
1 cup plain yogurt
⅔ cup Juno lemon infused olive oil
About ¼ cup icing sugar to sprinkle on top of the cake
Strawberries or raspberries to garnish (optional)


  1. Preheat the oven to 180 degrees Celsius and grease a 23cm cake tin with Juno lemon agrumato olive oil, and then dust it with flour.
  2. Sift together the flour, baking powder and salt and set aside.
  3. Add the zest to the sugar and rub together to infuse the flavours.
  4. Beat the sugar and eggs on a medium-high speed until the mixture becomes creamy and doubled in size. Lower the speed to low and add in the lemon juice and yogurt. 
  5. Add the oil pouring it slowly in a stream until it is combined. On the lowest speed, add the flour just until combined. Do not over mix
  6. Pour the mixture into the prepared cake tin and bake for 40-50 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)
  7. Remove cake from the oven and cool for 20 minutes before removing cake tin to cool completely. Dust with icing sugar and garnish with strawberries or raspberries.

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