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Tender, moist, and lemony—Pastry Chef Wilson’s olive oil cake is like a pound cake, but even better. It’s perfect with a cup of tea.
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Olive Oil Cake

Tender, moist, and lemony—Pastry Chef Wilson’s olive oil cake is like a pound cake, but even better. It’s perfect with a cup of tea.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

Cake

  • 3 Tbsp (45 mL) invert sugar or light corn syrup
  • 4 eggs
  • 7/8 cup (175 g) sugar
  • 1 3/4 cups (220 g) flour
  • 2 tsp (10 g) baking powder
  • 1/2 tsp salt
  • finely grated zest of 1 lemon
  • 7/8 cup (220 mL) olive oil

Lemon Syrup

  • 1 cup (220 g) sugar
  • 1 cup (250 mL) water
  • 1 1/2 cups (375 mL) lemon juice

Lemon Glaze

  • 3 to 4 Tbsp (45 to 60 mL) lemon juice
  • 2 cups (240 g) icing sugar

Instructions

  • Preheat the oven to 350°F (180°C) and line two large loaf pans with parchment
  • In a food processor, place the invert sugar (or corn syrup) and eggs and blend until the mixture is light and frothy. (Alternatively, you can use a stand mixer fitted with a paddle attachment.) Once the mixture starts to get fluffy, slowly stream in the sugar and continue to blend until almost white.
  • In a separate bowl, mix together the flour, baking powder, and salt, then sift twice to make sure everything is well combined. Slowly pour the dry ingredients into the food processor, add the lemon zest, and process until everything is combined. Continue to process and slowly add in the olive oil until fully emulsified.
  • Scrape the batter into the parchment-lined loaf pans and bake for 20 to 25 minutes or until golden brown and a wooden skewer inserted into the cake comes out clean.
  • While the cake is baking, make the lemon syrup: In a small pot, bring the sugar and water just to a boil, stirring often, until the sugar is fully dissolved. Pour into a heatproof bowl and allow to cool to room temperature. Stir in the lemon juice. (The lemon syrup can be made ahead of time and will keep for several weeks in the refrigerator.)
  • Remove the loaves from the oven and brush with the lemon syrup while still hot. Allow to cool completely.
  • Make the lemon glaze: Whisk the lemon juice and icing sugar together until fully blended. The glaze should be thick but still pourable. If necessary, add more sugar or lemon juice until you reach the desired consistency. Drizzle the glaze over the cooled loaves and allow to set for about an hour before slicing and serving.

Notes

Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by Joanne Sasvari. Copyright © 2018 Wickaninnish Inn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.