Lemon Olive Oil Cake

with Greek Yoghurt & Passion Fruit Curd

Preparation time: 60 minutes | Serves: 4-6

A lovely bake that’s perfect for snacking, my lemon and olive oil cake is a light and fruity dessert for anyone who loves a bit of citrus.

I've also kept the frosting really simple, using thick Greek yoghurt for a creamy layer, topped with store bought passionfruit curd, which makes this cake easy to decorate and serve.

Why you’ll love my Lemon & Olive Oil cake -

As with any basic cake, this one follows the process of mixing all the wet ingredients and then folding in the dry ingredients in batches. Here, olive oil is the main source of fat replacing butter, it leads to a lighter, moister crumb that pairs so well with the lemon.

I use a lovely extra virgin olive oil from Pukara Estate which is a soft, delicate oil with low levels of bitterness, lending to the fruity flavour of the citrus cake. PS: Use my code BWS10 to get 10% off on their website.

Topped with a simple Greek yoghurt and passionfruit curd layer, this lemon & olive oil cake celebrates classic flavours. While the elements might sound sour on paper, there's a real balance between the sweet tartness of the curd and the more floral notes of fresh lemon in the cake itself.

Lovely with a cup of tea and great for when you have people over, this is a simple recipe made for comfort.

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Ingredients

For the cake -

• 115 mls Pukara Estate extra virgin olive oil

• 180 g brown sugar

• 200 g Greek/ coconut yoghurt

• 1 tsp vanilla extract

• 180 gms flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• Pinch of salt

• 1 tbsp lemon juice

• Zest of one lemon

To finish -

• Around 150g thick Greek/ coconut yoghurt

• 2-3 spoonfulls of passionfruit/lemon curd (optional)

Method -

Baking the cake -

1. Preheat the oven to 180ºC and line a cake tin (I used a square 8×8 inch tin).

2. In a large bowl, beat the oil and sugar together until combined. Whisk in the yogurt, vanilla and lemon juice till you get a smooth batter.

3. In a separate bowl, combine the flour, baking soda, baking powder and lemon zest.

4. Fold the dry ingredients into the wet in batches until just combined (do not over mix).

5. Pour into the prepared tin and bake for 30-35 minutes until a skewer poked in comes out clean. Set aside to cool.

For the topping -

1. Dollop thick Greek yoghurt over the cooled cake, then use the back of a spoon to spread it roughly to the edges.

2. Spoon the passionfruit or lemon curd on in 3 rows of dots, then pull a butter knife through them to create a swirled pattern.

3. Serve immediately, or chill for about 20-30 minutes.

*This recipe is made in collaboration with Pukara Estate.

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Other fruit based desserts you might enjoy -

Greek Yoghurt Panna Cotta

2 Ingredient Rhubarb Jelly

Upside Down Blood Orange Cake

Chocolate Cherry Hot Cross Buns

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RECIPE NOTES

Swaps, Serves & Storage

1. Can I use a different oil if I don't have Pukara Estate?
   Yes, any good quality extra virgin olive oil will work. Just look for something mild and fruit so it doesn’t overpower the lemon.

2. Can I use any other citrus apart from lemon for this cake?
   I’d suggest sticking to lemon for this cake as the flavours work best together. If you’d like to try another citrus based cake, check out my Upside Down Blood Orange cake.

3. Do I have to use passion fruit curd? What else can I use for the frosting?
   You can use lemon curd and really stick to the lemon theme, or leave out the frosting entirely and just eat this as a snacking cake instead.

4. How long can I store this Lemon & Olive Oil cake?
   Because of the yoghurt topping, it's best kept in the fridge, covered, for up to 3 days. Bring it back to room temperature before serving for the best texture.

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