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Gâteau au citron et à l'huile d'olive vierge extra

Lemon and Extra Virgin Olive Oil Cake

Yield A cake 6 to 8 inches in diameter

A recipe created in collaboration with Dom Cooks

This cake really honors the flavors of olive oil and lemon. It's not too sweet and lets the bold, fruity notes of our delicate extra virgin olive oil shine through. The lemon flavor could be enhanced by adding more zest - but we really like the balance of this recipe.

This is the perfect cake to serve for brunch or a light dessert. Feel free to add the candied lemon slices on top, they add a luscious sweet note to the cake!



For the cake

  • 2 lemons

  • ⅓ cup of delicate extra virgin olive oil

  • ½ tsp baking soda

  • ¼ tsp. baking powder

  • 1 cup all-purpose flour

  • 2 eggs, room temperature

  • 1 tbsp. poppy seeds

  • ⅔ cup sugar

  • 2 tsp lemon zest (or more if you prefer)

  • 1 1/2 tbsp. lemon juice

  • 2-3 tbsp. powdered sugar, to sprinkle on top

For the candied lemons and syrup

  • 1 small lemon, cut into very thin slices

  • 1 cup powdered or fine sugar

  • 1 cup of water






  1. Preheat oven to 350°F (convection bake).

  2. Zest your lemons and extract the juice. Set aside.

  3. In a large mixing bowl, whisk 2 eggs, 2/3 cup sugar and 1/2 teaspoon kosher salt with a whisk or electric mixer until the mixture changes colour and texture. It should be smooth and lighter in colour.

  4. Slowly drizzle the extra virgin olive oil into the mixture while whisking. Add the lemon zest, lemon juice and baking soda and whisk gently.

  5. Finally add the baking powder, flour and poppy seeds. Mix gently with a spatula until smooth and thick.

  6. Brush an 8 or 6 inch cake pan with olive oil. It should be well coated on the sides and bottom.

  7. Line the parchment paper at the bottom using this round cutting tip to get a perfect round shape (watch the video).

  8. Carefully pour in the cake batter and make sure there are no air bubbles.

  9. Bake for 35 minutes. Check after 30 minutes with a cake tester or small knife. If it comes out clean, it is ready.

  10. Leave the cake to cool on a wire rack for at least 20 minutes before removing from the pan.

  11. While the cake is cooling, it is time to prepare the candied lemons. In a small saucepan, add 1 cup of sugar and 1 cup of water. Bring to a boil until the mixture thickens - about 1 minute. Add the thin lemon slices and lower the heat. Simmer for 3-4 minutes. Place the lemon slices on a plate. They should be soft and glossy. And don't throw away the syrup!!! Perfect for your margaritas!

  12. To unmold the cake, run a paring knife around the pan to prevent it from sticking. Turn it over and give a few good slaps on the rack. It should come off instantly.

  13. Remove the parchment paper and place the cake on a serving plate like a cake stand (highly recommended).

  14. Dust the powdered sugar using a small sifter. 

  15. Carefully place the slices of candied lemon in the middle.

  16. Serve this cake for breakfast, brunch or dessert!

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