Get busy baking this weekend with Eunice Power's recipe for Lemon and Olive Oil Cake.


For the syrup

  • 50g caster sugar
  • Juice of two lemons
  • 2 Tbsp olive oil

For the cake

  • 450g caster sugar
  • 2 eggs
  • 225ml plain yoghurt
  • 175ml extra-virgin olive oil
  • Zest of two lemons
  • 225g self-raising flour
  • 1x 23cm tin


  1. Preheat the oven to 180c.
  2. Line the base of the tin with parchment paper, grease the sides of the tin with olive oil.
  3. Mix the caster sugar, eggs, yoghurt, extra-virgin and lemon zest.
  4. Next fold in the flour. Pour the mixture into the cake tin and place in the oven for 45-50 minutes or until a skewer inserted in the centre comes out clean.
  5. Allow the cake to cool. While the cake is cooling place the ingredients for the syrup into a small saucepan and bring to the boil, then pour all over the cake.
  6. Allow to cool again and serve.

Eunice Power's Lemon and Olive Oil Cake