This is an incredibly moist lemon scented cake. Using olive oil instead of butter is common in Italian baking, and reduces the amount of saturated fat in this cake.


  • Cake

  • 1 cup sugar

  • zest of 2 lemons

  • 2 eggs

  • 3/4 cup olive oil

  • juice of 2 lemons

  • 1 cup sour cream

  • 1 cup greek yoghurt

  • 1/2 tsp salt

  • 2 cups self raising flour

  • Icing

  • 1 cup icing sugar

  • juice of 1/2 lemon (extra)

  • 1/4 cup flaked coconut


  • 1.

    Preheat oven to 170 degrees Celsius. Line a ring tine in baking paper, or grease with butter and coat in flour. Shake off excess.

  • 2.

    Place the all the cake ingredients into the bowl of a food processor. Pulse until smooth.

  • 3.

    Pour the batter into the prepared tin. Smooth the top. Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.  Remove and allow to cool in the tin for 5 minutes before turning out and allowing to cool completely on a wire rack.

  • 4.

    To make the icing, mix the icing sugar wit the lemon juice.  If the mix is too thick, add a little water, if too runny add a little more icing sugar. You’re looking for a thick spreadable consistency.

  • 5.

    Once cake is completely cool, spoon over the icing and top with flaked coconut.

  • 6.

    Store in an airtight container for up to 5 days.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 333kj
  • Fat Total 20g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 35g
  • Sugar 21g
  • Sodium 170mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Lina PremaReport
It sound good??i ll Try it