Go Back

Best Lemon Olive Oil Cake With A Sugar Crust

Moist lemon olive oil cake that is mixed in one bowl recipe, topped with a crusty sugar topping and served on a bed of softly whipped cream and lemon curd. It is fresh, fluffy, zesty and easy dessert to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Brunch, Cake, Dessert, High Tea, Sweet tooth, tea time
Cuisine American
Servings 10 inch round cake

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Grater
  • 10 inch round tin
  • Baking paper

Ingredients
  

For the cake -

  • 1 lemon zest and juice
  • 3/4 cup sugar castor
  • 3/4 cup olive oil
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla
  • 2 eggs
  • 3/4 cup yogurt
  • 1 and 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp granulated sugar for the top

Serve with -

  • Softly whipped cream and lemon curd check notes

Instructions
 

  • Preheat the oven to 180 deg C and line a 10 inch round tin by brushing it with olive oil and placing a piece of baking paper at the bottom of the tin.
  • In a large mixing bowl add the castor sugar, lemon zest and rub together until you can smell the lemon aroma.
  • Add the lemon juice, olive oil, almond extract and vanilla. Whisk vigorously until smooth, 1-2 minutes. Add the yogurt and whisk well. Add the eggs and whisk together.
  • Add the flour, baking powder, baking soda, salt and whisk until smooth.
  • Pour the batter into the lined tin and sprinkle over the granulated sugar on top. Bake for 25-28 minutes or until a tooth pick inserted into the center comes out clean.
  • Serve it with lightly whipped cream and lemon curd.

Notes

  • Homemade lemon curd recipe is linked here.
  • You can serve this cake with fresh raspberries or blueberries, it is delicious with fresh berries.
  • To make this gluten free use a gluten free cup for cup measure gluten free flour mix.