Honest Toil Olive Oil Cake with Citrus

Light, fragrant, and full of sunshine – made with Honest Toil olive oil

If you're looking for a dessert that feels fancy without the fuss, this Citrus Olive Oil Cake is the one. It’s tender, full of bright citrus flavour, and made without butter – swapping it out for Honest Toil’s cold-pressed extra virgin olive oil. The result? A light sponge with a delicate crumb and a slightly fruity, almost floral note that makes this cake unforgettable.

Whether you’re serving it with coffee in the afternoon or dressing it up with whipped cream for guests, this cake is as versatile as it is beautiful.

What You’ll Need:

• 3 large eggs

• 200g caster sugar 

• 120ml Honest Toil olive oil 

• 120ml milk (oat or almond works too)

• Zest of 1 orange or lemon (or both!)

• Juice of ½ an orange or lemon

• 180g plain flour 

• 1½ tsp baking powder

• ½ tsp salt

How to Make It:

1. Preheat your oven to 180°C (160°C fan)
   Grease and line a 20cm round cake tin.

2. Whisk the wet ingredients
   In a large bowl, beat the eggs and sugar together until pale and slightly thickened. Add the olive oil, milk, citrus zest, and juice, and mix until smooth.

3. Sift and fold
   In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix!

4. Bake
   Pour the batter into your prepared tin and bake for 35–40 minutes, or until a skewer comes out clean and the top is golden.

5. Cool & serve
   Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack. Dust with icing sugar or serve with a dollop of Greek yoghurt and extra zest.

Why Olive Oil?

Using Honest Toil olive oil in place of butter adds depth and moisture while keeping the cake dairy-free. Plus, you’re getting the benefits of a high-quality, cold-pressed oil sourced directly from small Greek farmers – it’s ethical, delicious, and makes every bite count.