This lemon olive oil cake with honey is a succulent and fluffy dessert. Serve it for brunch or for a dinner with friends/family and everyone will be impressed!
Please note that this recipe has been developed in collaboration with Must Société. For the complete article, visit the link here.
A Few Tips and Tricks to Bake the Perfect Cake
- Use a circular pan and line the bottom with parchment paper. Be sure to brush the sides of the pan with oil to make unmoulding the cake easier.
- Sift the sugar and flour. This will help separate impurities and break up any lumps!
- Take your eggs out of the fridge 30 minutes ahead of time, so they’re at room temperature when you’re ready to bake. That way, you’ll have an easier time mixing them with the rest of the ingredients.
- Use a toothpick to check the doneness of the cake. Simply insert it into the middle of the cake. If it comes out clean, your cake is done; however, if you spot any raw batter, let the cake bake a little longer. Cooking time will vary depending on the make and model of your oven.
Lemon Olive Oil Cake with Honey
8
to 10 servings25
minutes50
minutesThis lemon olive oil cake with honey is a succulent and fluffy dessert. Serve it for brunch or for a dinner with friends/family and everyone will be impressed!
Ingredients
3 eggs
1 cup of extra virgin olive oil (250ml)
¼ cup of honey
1 tsp. of vanilla extract
1 cup of milk (animal-based or vegan)
Zest of 2 lemons
Juice of 2 lemons (about 5 tbsp.)
1 cup of white sugar
2 cups all-purpose white flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Garnish: icing sugar, lemon wedges & rosemary
Instructions
- Preheat your oven to 350°F and place a rack in the middle. Brush a 9- or 10-inch circular cake pan with butter or oil. Line the bottom of the pan with a round piece of parchment paper.
- In a large bowl, whisk the eggs, olive oil, honey and vanilla. Then, add the milk, lemon zest, lemon juice and sugar. Mix well.
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients. Mix well. Pour the mixture into the cake pan
- Bake for 45 to 50 minutes. Check the doneness of the cake with a toothpick. Let it sit in the pan for 15 minutes. Next, remove the cake from the pan and let cool completely on a wire rack or plate.
- Sprinkle icing sugar on the cake. Garnish with lemon and rosemary wedges.
Notes
- Please note that this recipe has been developed in collaboration with Must Société. For the complete article, visit the link here.
Adding Frosting – Raspberry Whipped Cream:
For an even more festive option, you can prepare a frosting:
Ingredients
- 1 cup of 35% whipping cream
- 2-3 tbsp of powdered sugar
- 1 container of fresh raspberries
- Lemon zest
Instructions
- In a bowl, add the whipping cream. With a standing mixer or electric batter, slowly whisk the cream for a few minutes. When it starts to form, incorporate the powdered sugar.
- In a small plate, crush half of the raspberries with a fork. Add the crushed raspberries to the whipped cream and mix.
- Decorate the cake with whipped cream. Add the remaining raspberries on top and lemon zest.
