There is nothing better than a freshly baked lemon cake!

In this edition the juicy lemon in combination with the fruity GAEA Sparta Extra Virgin Olive Oil create a delicious and fluffy cake!

60 mins



Ingredients for the cake:

1 1/2 cups flour (all purpose)
1 cup white crystal sugar
1/4 cup GAEA Sparta Extra Virgin Olive Oil
1/2 cup sour milk
1/4 cup warm water
2 big lemons, juice and shavings
2 eggs
1 ½ teaspoon baking powder
¾  teaspoon soda
¼ teaspoon of salt
¼ teaspoon nutmeg
1 teaspoon vanilla extract

Ingredients for the frosting:

1/2 cup cream cheese
3/4 cup icing sugar
1 tablespoon lemon shaving
1 tablespoon GAEA Sparta Extra Virgin Olive Oil


Leave the sour milk and eggs in room temperature and preheat the oven at 175ο C.

For the frosting of the cake, mix the cream cheese with the icing sugar and place it in the fridge ready for use.


Put in the mixer the flour, baking powder, soda, salt, nutmeg and shavings from the two lemons and mix them all together.

Slowly whisking, stir in the sour milk, the eggs, the lemon juice and the vanilla extract.

Finally, add the olive oil and the warm water.

Transfer the mixture into a nonstick cake pan or a hoop and bake at 175ο C for 55’.

Remove it from the pan and leave it to cool down on a rack.

Take out from the fridge the cream cheese previously prepared and add the olive oil and lemon shavings.

Stir well and cover the cake with it.

Decorate the cake with glazed lemon slices.