Lemon cake with olive oil & honey
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 loaf cake
  • ⅔ cup olive oil (not extra-virgin)
  • 1 cup light-colored mild honey
  • 3 large eggs
  • ⅔ cup kefir (or natural yogurt)
  • ½ cup + 2 tbsp lemon juice
  • 3 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup spelt flour
  • ⅔ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • pinch of salt
  • For the lemon glaze
  • juice of 1 large lemon
  • ¼ cup light-colored honey
  • Note: 1 cup = 250 ml. Use organic, untreated lemons for the grated zest.
  1. Preheat oven to 175 C (340 F).
  2. Prepare the loaf bread baking pan by greasing it with oil (you don't have to do that if using a silicone one like I did).
  3. In a large mixing bowl put olive oil, honey, lightly beaten eggs, kefir (or yogurt), lemon juice and lemon zest and vanilla. whisking it until is all combined.
  4. In another mixing bowl combine spelt and all-purpose flour, baking soda, baking powder and salt.
  5. Add dry flour mixture into the wet mixture and whisk until is all well combined.
  6. Pour the mixture into the prepared loaf pan and bake for 50-55 min on 175 C (340 F).
  7. After 20-25 minutes of baking, when you see that the cake is getting golden brown, cover it with aluminium foil to prevent from burning on top.
  8. When the cake is baked, leave it to cool well before removing from the loaf pan.
  9. To prepare the syrup, mix over the low heat lemon juice and honey until is combined and pour it over cooled cake.
  10. Decorate the cake with grated lemon zest and serve on room temperature or cold.
  11. Keep in fridge (it stays fresh and moist for few days).
Recipe by Travelling oven at http://www.travellingoven.com/2016/03/lemon-cake-with-olive-oil-honey/