Olive Oil & Lemon Cake

This exquisite fat-free cake is a masterpiece in baking, from our guest Chefs Shelly Gilad and Jocelyn Brent of Shelly’s Humble Kitchen.

  • Servings 1 cake
  • 50
  • Easy



For candied lemons:

  • 3 lemons
  • Sugar

For the cake:

  • 1 cup Olive Oil + 1 tbsp.
  • 1 cup Cane Sugar
  • Powdered Sugar
  • ½ cup Lemon Juice
  • 4 medium Eggs
  • 2 cups All-Purpose Flour (plus more for pans)
  • 4 tsp. Baking Powder
  • ½ tsp. Salt
  • 1 tbsp. Lemon Zest
  • 1-2 sprigs of Rosemary, finely chopped


  1. Preheat the oven to 350°F. Line a baking sheet with baking paper.
  2. Slice lemons as thinly as possible, place on baking sheet and sprinkle with sugar.
  3. Bake until lemon rinds are golden brown. Set aside.
  4. Grease an 8-inch round cake pan.
  5. In a medium bowl, gently combine the olive oil, sugar, lemon juice and eggs.
  6. Add flour, baking powder, salt, lemon zest and rosemary, stirring until smooth.
  7. Pour batter into the prepared tin.
  8. Bake for 25-30 minutes (or until a toothpick inserted into the center of the cake comes out clean.) Remove from oven and let cool.
  9. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan, then release the cake onto a serving plate.
  10. Sprinkle with powdered sugar and decorate with the candied lemons.

A recipe brought to you by our guest Chef Shelly Gilad from Shelly’s Humble Kitchen

Pro Tips

Serve with a scoop of Vanilla ice-cream.


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