Italian Lemon Cake

My favourite cakes are usually made with citrus and this one is on rotation often.  It’s slightly tweaked from the traditional Italian lemon olive cake, it’s made with gluten-free flour and any plant-based milk.  Olive oil is quite commonly used instead of butter when making cakes, in Italy, and it creates a very fluffy light texture to cakes.



  • 1 cup extra virgin olive oil
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups GF SR flour
  • 1 1/2 cups rapadura sugar
  • fresh lemon zest from 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 1/3 cups milk, any type
  • 3 eggs
  • 1 teaspoon baking powder


  1. Preheat oven to 160 degrees.
  2. Grease 2 x 25cm springform round baking tins and set aside.
  3. Add the oil, eggs, milk, lemon juice and lemon zest into a mixer and blend for 2 minutes until creamy.
  4. Add the flour, baking soda, honey and salt to the mixing bowl and mix on low speed until well incorporated.
  5. Pour the batter into the 2 baking pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. To decorate, spread lemon curd in between the 2 layers of cakes, once they have completely cooled down. Either dust the top layer with icing sugar or spread with a cream cheese frosting made by combining 150g softened butter, 250g cream cheese, at room temperature, 4 cups icing sugar, ¼ cup fresh lemon juice, the zest from two lemons, 1 teaspoon vanilla essence.