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Margherita Flatbread
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Lemon Olive Oil Cake
A moist, golden cake with a soft crumb and bright citrus lift — simple to make and lovely with afternoon tea.
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15 minPrep🔥
40 minCook🍽️
8Serves📊
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Ingredients
- 200g plain flour
- 180g sugar
- 3 eggs
- 120ml olive oil
- 120ml milk
- Zest and juice of 1 lemon
- 2 tsp baking powder
- Pinch of salt
Instructions
- Heat the oven to 180C and line a loaf or round tin.
- Whisk the eggs and sugar until pale and thick.
- Beat in the olive oil, milk, lemon zest and juice.
- Fold in the flour, baking powder and salt until just combined.
- Pour into the tin and bake for 35-40 minutes until a skewer comes out clean.
- Cool in the tin for 10 minutes before turning out.
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Tara’s tips
- Use a good, mild olive oil — a peppery one can overpower the cake.
- Do not overmix once the flour goes in, to keep the crumb tender.
Serving suggestions
- Dust with icing sugar and serve with berries or a spoon of yoghurt.
Storage & reheating
Keeps moist in an airtight tin for up to 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Can I make it dairy-free?
Yes — swap the milk for a plant-based version; the olive oil already keeps it dairy-free otherwise.
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