Olive Oil and lemon Cake

by: Favuzzi

  • Preparation 30 min
  • Cooking 40 min
  • Portions 4 pers.

Ingredients needed

Serves 4 to 6

  • 180 ml (3/4 cup) sugar
  • 250 ml (1 cup) all-purpose flour
  • 5 ml (1 teaspoon) baking powder
  • 2 eggs
  • 60 ml (1/4 cup) crème fraiche
  • 45 ml (3 tablespoons) Moderate intensity extra-virgin olive oil 
  • Zest of 1 lemon
  • Juice of half a lemon
  • 30 ml (2 tablespoons) limoncello (optional)
  • 60 ml (4 tablespoons) white chocolate


  • 60 ml (4 tablespoons) water
  • 45 ml (3 tablespoons) sugar
  • Juice of half a lemon

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Steps of preparation

  1. Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius).
  2. Butter and flour a rectangular cake pan. 
  3. Mix the lemon zest and juice with the olive oil, limoncello, sugar and cream.
  4. Add eggs and whisk gently to obtain a smooth batter.
  5. In another bowl, mix flour and baking powder, then incorporate into batter.
  6. Stir until completely blended.
  7. Pour into pan and put in the oven.
  8. Bake until a toothpick inserted in the centre comes out clean, about 40 minutes.
  9. In the meantime, prepare the syrup by bringing all ingredients to the boil, stirring from time to time.
  10. When sugar is completely dissolved, cook over medium heat for 3 to 5 minutes, stirring often.
  11. When the cake is out of the oven, leave it to cool, unmold, then pour syrup uniformly over the top in 2 to 3 times.
  12. Enjoy warm, garnished with a generous spoonful of melted white chocolate added just before serving.
  13. To store cake, carefully wrap in cling film and refrigerate.

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