Pearl's Lemon Olive Oil cake
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Author Notes: This recipe came from my friend Pearl who spends her summers in Italy. She got the recipe from an Italian friend who got it from someone in New Zealand. Pearl makes great cakes & is very relaxed in her baking, whatever tin you have will do she says. I bake it in a lined 8 inch springform tin.She uses her local extra virgin olive oil. I use whatever EVOO I have at the time.It is the easiest cake to make and quite a large one so its great with vanilla ice cream for a dinner party dessert. - Jaynerly
Makes i cake
- 2 cups Sugar
- 2 eggs
- 1 cup plain yoghurt
- 3/4 cups olive oil
- Zest from 3 lemons
- 2 cups self rising flour
- 1/4 cup sugar
- 1/2 cup lemon juice
- Preheat oven to 350 F 180 C.
- Whisk together the sugar and eggs.
- Mix in the yoghurt.
- Add the olive oil and lemon zest
- Fold in the flour.
- Pour mixture into cake tin.
- Bake for 45 minutes or until cake tester comes out clean when inserted into middle of cake.
- While cake is baking mix together the 1/4 cup of sugar & 1/2 cup of lemon juice to make a syrup.
- When the cake is baked, take from the oven and while still hot prick cake surface with a toothpick and pour the lemon syrup over the cake. Leave to cool in the tin.
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4 months ago Annerieke Willemze
This is a truly amazing cake - have made it many times now and is always a winner! I always use olive oil from our own olive trees (Bethlehem, Palestine)and local yogurt and lemons which adds to the joy of eating this. Thank you Jaynerly!
over 1 year ago FoodieTina
I made this, subbing in whole wheat flour for half of the flour in the recipe and cut back a bit on the sugar, which made for a denser cake. used Meyer lemons. It seemed like 1/2 c. of lemon juice was way too much - even after sitting for a while there was still juice pooling in the pan - might cut back to 1/4 c. juice next time.
about 1 year ago Jaynerly
Sorry there seemed too much juice for you, I have never made it with whole wheat flour. It is quite a moist cake, but I really like that, for me the best part is the damp lemony bits where the juice catches.
almost 2 years ago nogaga
As soon as I can find decent lemons I'm going for this! I love olive oil cakes. Many thanks for this recipe!