Lemon thyme olive oil cake

We love using our Extra Virgin Olive Oil in cake baking. Using a quality Australian olive oil results in a moist cake with the perfect crumb.

Thanks to Cakes by Mish for sharing this delicious recipe for lemon thyme olive oil cake. This cake will be on our table this Mother’s Day.

Lemon Thyme Olive Oil Cake Recipe

Ingredients

1 1/2 cups plain flour

1 tsp baking powder

1/2 tsp baking soda

Pinch salt

3-4 sprigs of thyme - pulling the leaves and rubbing them through the dry mix

3 eggs

3/4 cup lovely olive oil

1 cup castor sugar

1 cup of buttermilk

1 lemon -juice (1/4 cup) & zest (2 tsp)

1 tsp vanilla extract

Method

Preheat the oven to 170C. Line a 20cm springform cake tin (a loaf tin is also fine). In a medium bowl combine the plain flour, baking powder, baking soda, salt and thyme.

In a larger bowl combine eggs, Grumpy Grandma’s olive oil and castor sugar. Whisk these together until thick and creamy.

Then add the buttermilk, vanilla extract lemon juice and lemon zest.

Sift the dry mix into the egg/oil mix and slowly fold to combine. Do not beat or over mix. Just fold it together until both are just incorporated into each other.Pour the batter into prepared tin and tap a few time to release any air bubbles.

It’s nice to combine some raw sugar (1 tbsp) and thyme leaves and sprinkle them over the top to give it an aromatic snap to the surface when it bakes.

Bake in the centre of the oven for about 45 mins. Check with a bamboo skewer, it will come out dry when the cake is done. Let it sit for 10 mins to rest before releasing it from the pan.

Try and let it cool slightly before cutting to avoid the cake from crumbling.

Enjoy with creme fraiche, whipped cream or a dollop of greek yoghurt.