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The dessert, Mediterranean

Olive oil and lemon cake

Olive oil and lemon cake is a moist dessert for 6 people, flavored with lemon zest, requiring only 15 minutes of active work. It's made entirely the day before, costs €0.90 per person, and rates as very easy. The key to success is choosing a mild, fruity olive oil so it doesn't turn bitter.

I'm making you an olive oil and lemon cake, moist and fragrant, with that Mediterranean flavor that's such a nice change from buttery cakes.

Olive oil and lemon cake
For
6 people
Work
15 min
Total time
1 h 10
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€0.90
Calories per person
400 kcalcalculated by Kiloach, your weight coach

This cake has the dense, moist crumb typical of olive oil cakes, quite different from a classic buttery sponge. Lemon zest rubbed into the sugar and fresh lemon juice in the batter give it a bright flavor without sharp acidity, while almond flour keeps it tender for days without drying out.

It's the kind of dessert that rounds off a family meal or a dinner with friends nicely, any time of year. It fits well at the end of a Mediterranean style menu, after a fish dish or a vegetable gratin, and its mild flavor and soft crumb make it a hit with kids and adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 45 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, make and bake the cake completely, then let it cool and keep it in the pan or wrapped at room temperature. The day of, there's nothing left to do before your guests arrive. Right when you serve dessert, unmold the cake, dust it with powdered sugar, and slice it in front of your guests.

The ingredients

6 people

Dairy

  • Eggs 3
  • Greek yogurt 125 g

Pantry

  • Granulated sugaroften in the pantry 180 g
  • Mild olive oiloften in the pantry 15 cl
  • All purpose flouroften in the pantry 180 g
  • Almond flour 80 g
  • Baking powderoften in the pantry 2 tsp
  • Powdered sugaroften in the pantry 2 tbsp

Fruits and vegetables

  • Unwaxed lemons 2

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Preheat the oven to 170°C and grease a loaf pan with oil.

    Line the bottom with parchment paper, the cake will unmold without breaking.

  2. Whisk the eggs with the sugar and lemon zest until the mixture turns pale and doubles in volume.

    Rub the zest into the sugar with your fingers, it releases all its fragrance.

  3. Mix in the olive oil, yogurt, and the juice of one lemon, then add the flour, almond flour, and baking powder.

    Pour the oil in a thin stream, like making mayonnaise, the batter stays smooth.

  4. Pour the batter into the pan and bake until a knife comes out clean, then let cool. 45 min

    If the top browns too fast, cover it with a sheet of foil.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the cake, dust it with powdered sugar, and cut it into slices.

    Add a splash of lemon juice over the warm cake for extra freshness.

Our tips to get it right

  • Weigh the dry ingredients instead of measuring by volume, the cake's texture depends directly on it.
  • Let the cake cool completely in the pan before dusting it with powdered sugar, otherwise it melts.
  • Use unwaxed lemons and wash them well, since their peel flavors the entire batter.

The variations

  • Swap the almond flour for hazelnut flour for a rounder, slightly toasted flavor.
  • For a nut free version, skip the almond flour and add 80 g of all purpose flour instead.
  • For kids, stir a handful of white chocolate chips into the batter, they pair nicely with the lemon.

What to serve it with

  • Mint or verbena tea
  • A scoop of vanilla ice cream
  • A red berry coulis

Storage

This cake keeps for 3 days at room temperature in an airtight container, or 4 days in the refrigerator. It freezes well, whole or sliced, for up to 2 months, and thaws at room temperature.

Questions about this recipe

Can I use a different dairy product instead of Greek yogurt?

Yes, plain yogurt or sour cream both work well. With plain yogurt the crumb will be slightly less dense, but still moist.

How do I know when the cake is fully baked?

Insert a knife into the center, it should come out clean with no batter clinging to it. If it's still wet, bake 5 more minutes and check again.

Can I make this cake without almond flour for a guest with a nut allergy?

Yes, just replace the 80 g of almond flour with 80 g of extra all purpose flour. The crumb will be slightly less tender, but the cake still turns out well.

How should I present this cake for a dinner with friends?

Cut the cake into thick slices and scatter a bit of fresh lemon zest over the powdered sugar right before serving. A sprig of mint or a few edible flowers add a simple, elegant touch.

Can an olive oil and lemon cake be made ahead?

Yes, it's even recommended. The recipe needs 15 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make an olive oil and lemon cake?

Allow 1 h 10 in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in an olive oil and lemon cake?

About 400 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an olive oil and lemon cake cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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