Charred Lemon olive oil cake


A simple, elegant cake that is lemony and bright, and stays moist for days thanks to the olive oil base. Pair with fresh berries and whipped cream or enjoy it on its own with a cup of tea.



What you'll need

  • 1 cup high quality olive oil
  • 3 eggs
  • 1 1/3 cups granulated sugar 
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice
  • zest from 3 lemons
  • 1 tsp Charred Lemon Sea Salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour (make it gluten free with GF flour)
  • 1 1/4 cup whole milk
  • Optional glaze: 1 1/2 cups powdered sugar, 1 tsp lemon juice, 1 tsp lemon zest, and 3-5 tablespoons heavy cream


  1. Preheat oven to 350F. 
  2. Generously grease a Bundt cake pan with butter. After greasing, lightly sprinkle some flour over the butter until evenly distributed. 
  3. In a large mixing bowl, whisk together the olive oil, eggs, and sugar, then whisk in the vanilla, lemon zest and lemon juice.
  4. In a separate bowl, sift together the flour, Charred Lemon Sea Salt, baking powder, and baking soda. Add about 1/3 of the flour mixture to the olive oil mixture, then about 1/3 of the milk, and gently combine. Repeat until all the flour mixture and milk is incorporated in the olive oil mixture. Do not over-mix, as this will make a denser cake. 
  5. Pour the batter into the Bundt pan and bake for 50-55 minutes. Test with a fork to ensure it is cooked through.
  6. Remove from the oven and allow to cool for 20 minutes in the pan, then gently remove the cake from the pan and allow to cool completely on a baking rack.
  7. If you want to add a glaze, combine the icing sugar, lemon juice and zest to a medium bowl and add the cream a tablespoon at a time until you reach the desired consistency.
  8. When cool, dust the top with powdered sugar or glaze if desired.