Recipes / Baking / Cakes
Lemon olive oil cake
By Mara Lind · Updated March 3 · 14 min read
The first time I made this cake it was raining in Lisbon and the oven in our rented flat ran forty degrees hot. It came out dark at the edges and wet in the middle, and we ate all of it standing at the counter.
It took four more tries to get right. The trick is less flour than you think and a good, grassy oil. Do not use the oil you fry with.
Ingredients
- 200 g flour
- 3 eggs, at room temperature
- 180 g sugar and the zest of two lemons
- 160 ml olive oil
Rub the zest into the sugar with your fingers until it smells like a lemon grove and feels like wet sand.