A wonderful cake to serve for afternoon tea. It shows off the versatility of our Eureka Lemon Olive Oil. One tip is to make sure you beat the egg white until very stiff for a light and fluffy cake.


180ml SOOC Eureka Lemon Olive Oil
Zest and juice of 1 lemon
1 C plain flour
1/2 t baking powder
5 large eggs, separated
3/4 C fine sugar


Pre-heat oven to 350F.
Beat egg yolks with half the sugar in a bowl until the mixture is pale and thick.

In a separate bowl whisk egg whites and remaining sugar until soft peaks form.

Sift the flour and baking powder into the egg yolk mixture. Add lemon juice, zest and Eureka Lemon Olive Oil and stir until well combined. Slowly fold in egg whites (a third at a time) until all of it is combined but still fluffy.

Transfer batter to greased lined round cake tin. Pour evenly over tin and then gently tap against a work surface to release any air bubbles.

Bake until puffed and golden and a wooden skewer inserted in the centre of cake comes out clean, about 40- 50 minutes.

Cool cake to room temperature, dust with icing sugar and serve with whipped cream.

SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
Replace the Eureka Lemon Olive Oil with either the Persian Lime Olive Oil or Blood Orange Olive Oil, and the zest and juice of the fruit to match (or not!).
For a more mellow, nutty flavour, try making the cake with either our Roasted Walnut Oil or Roasted Almond Oil.