Lemon Olive Oil Cake

fluffy moist zesty

Lemon cake is a childhood favourite of mine, and here’s a wholehearted version featuring all the indulgent things I love putting in a cake: thick yoghurt, golden olive oil, creamy eggs and lots of zest! 

Servings: 1 loaf
Total time: 1 hour
 

for the loaf

 

1 cup (200g) raw cane sugar

3 eggs

1/2 cup (100ml) olive oil

1/2 cup (125g) Greek yoghurt

1/4 tsp ground vanilla

generous pinch of salt

1 1/2 cups (170g) spelt flour type 630

2 tsp baking powder

zest from 2 - 3 organic lemons*

some olive oil and polenta for the loaf tin

*depending on how zesty you like it

Instructions

  1. In a big bowl, whisk the eggs, sugar, olive oil, Greek yoghurt and vanilla extract.

  2. Add the baking powder and salt, then sift in the flour and fold until you get a smooth batter. Fold in the lemon zest, then grease a loaf tin with a little bit of olive oil and add one tablespoon of polenta, then swirl it around til it sticks to all sides.

  3. Pour in the batter and bake for 45 - 50 minutes at 180°C or until a knife comes out clean.

  4. Let the cake cool slightly, then remove from the tin, slice and serve with a dollop of yoghurt, chopped pistachios, dried or fresh raspberries and some more lemon zest.

Judith Gilles