Sunday, 16 February 2014

Lemon, Olive oil cake

I am under house arrest today!!!
Not really but I am locked in until 4pm as the step outside my apartment has been painted and I can't get out unless I jump off my balcony :(
It does mean however that I can spend all  day in the kitchen and not feel like Im wasting time because I literally couldn't go and do jobs even If i wanted to!
I bought a whole heap of lemons from the market the other day and I thought I would whip up something scrummy for afternoon tea with them.

I have made olive oil biscuits before but never a cake. The result of using the oil is a really nice big crumb which is perfect with tea! Its very moist though and tangy with the lemon icing.

Lemon, Olive oil cake


2 cups SR flour
1/2 cup olive oil (not extra virgin)
Juice and rind of two small lemons
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup cold water

4 Tablespoons icing sugar
1 Tablespoon rice milk
Juice and rind of half a lemon


Preheat oven to 180 degrees .
In a large mixing bowl, combine flour, salt and vanilla. Add remaining ingredients and mix
until combined. Do not over mix the batter as it will result in the cake not rising.
Bake in oven for about 30 minutes in a bunt tin. If not using a bunt tin, cake will need about 50 mins.
Cake is done when skewer comes out clean.

Mix ingredients together until smooth and free of lumps.
Drizzle over cooled cake and dust with icing sugar.

I bought a whole bunch of super cool spoons from savers the other day. Look at the croc!



  1. Wow I love your spoons, but the cake is nice too! :)

    1. Thanks love! The cake is so easy to make!!! take literally 5 minutes to whip up.

  2. Your pictures are great - love the composition! Question, if you don't mind, what is "SR" flour? Thanks!

    1. Thanks a bunch!
      SR flour is self raising flour. So white flour with a raising agent.
      Hope that helps. x

  3. Replies
    1. Hi Sarah, I used a vintage fluted tin that Im sure will be hard to find, thats why I suggested a bunt tin. A 9 cup or 9x3 inch bunt tin should work fine. x

  4. I just made this lemon cake and it turned out perfectly. I've been looking for a nice lemon cake recipe and this one is it.
    Thank you for sharing this simple and fluffy cake recipe,

    1. Oh fantastic!! Im so glad.
      It lasts quite a while too, longer than most other cakes. I think because it has such a large crumb its doesn't dry out.
      So you can enjoy it for days... if it doesn't get eaten first. ;)

  5. What would you use if you can't get SR flour? Any ideas about baking soda/powder additions and quantity?

    1. Self raising flour is available at all supermarkets but if you can't find it add 1 teaspoon of baking powder to per cup of plain flour, so 2 teaspoons for this recipe. Hope this helps! x