Lemon Cake

02 October 2026
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Serves
10–12
prepTime
Prep time
10 minutes
totalTime
Total time
1 hour
Ingredients
  • 1 cup (230 g) sugar
  • 1 teaspoon (2 g) lemon zest
  • ⅓ cup (85 ml) lemon juice
  • ¾ cup (170 ml) olive oil
  • 4 large eggs
  • 1 cup (250 ml) whole milk
  • 1 teaspoon (5 g) vanilla extract
  • 3 cups (450 g) all-purpose flour
  • 3 teaspoons (24 g) baking powder
  • ¼ teaspoon salt
  • ½ cup (75 g) coarsely ground almonds
  • Icing sugar, for serving
Method
  1. Preheat the oven to 170°C, using the fan-assisted top and bottom heat setting. Butter and flour a 24 cm round ring cake tin.
  2. Place the sugar and lemon zest in a blender. Blend until the sugar becomes fragrant. Add the lemon juice and olive oil. Blend for 1–2 minutes, until the sugar dissolves.
  3. Add the eggs, milk and vanilla, and blend again for about 30 seconds.
  4. Add the flour, baking powder and salt. Blend for only a few seconds, until the ingredients are just combined. If necessary, finish mixing with a spatula.
  5. Remove the mixture from the blender and add the almonds. Fold them in with a spatula, then pour the mixture into the prepared tin.
  6. Bake for 50 minutes. Check the centre by inserting the blade of a knife. The cake is ready when the blade comes out clean, without any wet batter.
  7. Allow the cake to cool before removing it from the tin. Dust with icing sugar and serve.
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