Lemon Olive Oil Cake

This Mediterranean staple is where sunshine meets simplicity—a tender, fragrant cake drenched in bright lemon syrup that tastes far more sophisticated than the minimal effort required.

Ingredients:

• 1¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup good-quality extra virgin olive oil
• 1 cup caster sugar
• 3 large eggs
• ½ cup Greek yogurt
• Zest of 3 lemons
• ¼ cup fresh lemon juice
• ½ cup water
• ¼ cup honey

Method:

1. Preheat oven to 350°F and grease a 9-inch round cake tin.
2. Whisk flour, baking powder, and salt together.
3. Beat olive oil and sugar until pale, then add eggs one at a time. Fold in yogurt.
4. Gently fold in flour mixture and lemon zest until just combined, then add 2 tablespoons lemon juice.
5. Pour into tin and bake 35–40 minutes until golden and a skewer comes out clean.
6. While cooling, simmer remaining lemon juice, water, and honey for 5 minutes. Pierce warm cake all over with a fork and pour syrup over slowly—let it drink it all in.

Full recipe inspiration from Mediterranean baking traditions →

Chef's tip: Use the best olive oil you'd actually drink—it transforms from ingredient to star, delivering that subtle fruity richness that makes people ask for the recipe.