top of page

Olive Oil & Lemon Cake


½ cup Bertolli Extra Virgin Olive Oil

2 lemons, juiced and zest

1 ¼ cup self-rising flour

½ cup caster sugar

½ cup buttermilk

1 tsp vanilla essence

2 eggs

Bertolli Extra Virgin Spray for coating bakeware

Lemon Icing Sugar

1 cup confectioners’ sugar

2 to 3 tbsp lemon juice

2 tsp lemon zest


1. Preheat the oven 180c/350f and spray a little of Bertolli Extra Virgin Spray around an 8- or 9-inch bundt pan (20-23 cm)

2. In a medium bowl, add the eggs and sugar and with an electric mixer beat for 2 minutes until light and fluffy. Add the lemon zest, juice, buttermilk, vanilla, Bertolli Extra Virgin Olive Oil and self-raising flour and beat of a low speed until smooth.

3. Pour the mixture into the prepared bundt pan and place into the oven to bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool slight in the pan before removing in onto a serving platter.

4. To make the icing sugar, sieve the confectioners’ sugar, lemon zest and lemon juice in a small bowl and mix until smooth. Allow the cake to completely cool before pouring over the lemon icing sugar.

5. Enjoy!

bottom of page