Lemon cake with olive oil

Lemon cake with olive oil

8 servings


  • 1 3/4 cup all purpose flour
  • 1/2 tbsp baking powder
  • 4 eggs
  • 1 lemon, zest and juice
  • 3/4 cup CEDAR olive oil
  • 1 sugar cup
  • 3 tbsp milk 2 %


  1. Preheat the oven to 180 C
  2. Line the bottom of a hinged mould 20 cm in diameter with parchment paper. Spray the inside of the baking mould
  3. In a bowl, mix the flour with the baking powder and a pinch of salt
  4. In another bowl, whisk the eggs with the sugar until the preparation turns pale. Add the lemon zest and juice, oil and milk. Stir
  5. Gradually incorporate the dry ingredients into the wet ingredients and stir until a homogeneous preparation is obtained
  6. Transfer the preparation to the mould and equalize the surface
  7. Bake for 50 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean
  8. Remove from oven and let cool on a rack
  9. Honey, cardamom and lemon icing:
  10. In a bowl, whisk 1 1/2 cup of icing sugar with 2 tbsp of honey, 1 tbsp of lemon zest, 1 tbsp of lemon juice,1 tbsp of milk 2 % and 1/4 tsp of ground cardamom