Recipes: Desserts

Lemon Cake


85g Don Carlos EV olive oil, plus a little extra for greasing the dish
170g plain flour
½ tsp baking powder
½ tsp baking soda
¼ tsp Don Carlos Fine Sea Salt
3 large eggs
16 tbsp sugar
85g plain full fat yoghurt
3 lemons, the finely grated zest of


Pre-heat the oven to 160 ºC or 325ºF. Lightly oil a 9-inch spring form pan.

Whisk together all the dry ingredients in a medium-sized mixing bowl. Using an electric mixer, beat eggs and sugar in another bowl on high speed for about 5 minutes or until the mixture is pale and thick. Add yogurt together with the lemon zest and beat them well using the mixer on medium speed, add oil all at once and reduce speed to low, gradually adding the flour mixture until blended.

Now whisk the mixture by hand to make sure that all ingredients are mixed in well. Pour the cake mixture into the pan or dish and put in the oven. Turn the dish at least once while baking and cook until the cake is golden and it springs back into shape when a finger is lightly pressed in. The edges should have shrunk away from the tin slightly too. This should take around 40 minutes.

Remove from the oven and leave to cool in the tin for 5 minutes and then turn it out onto a cooling rack to cool down completely. Whisk up some cream and enjoy.

This has a delicious zesty taste, perfect for an afternoon treat.