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Greek Lemon Olive Oil Cake
Light, fragrant, and heart‑healthy with olive oil.
Course Baking
Cuisine Mediterranean
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Servings 10
- 1½ cups self‑raising flour
- 1 cup sugar
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup milk or Greek yogurt
- Zest & juice of 1 lemon
- Pinch of salt
Preheat oven to 175 °C (350 °F). Grease a 22 cm (9‑inch) round tin.
In a bowl, whisk eggs and sugar until pale.
Slowly whisk in olive oil, then milk/yogurt, lemon zest, and juice.
Fold in flour and salt until just combined.
Pour into tin, bake 35–40 min until golden and springy.
Cool before serving — dust with icing sugar if desired.