Recipe for Lemon-Poppy Seed Cake with Olive Oil

Grate the zest of the lemons, then squeeze their juice and set aside.

Whisk the whole eggs with the sugar until the mixture lightens in color and doubles in volume. Add the zest and juice of 2 lemons.

In a bowl, mix the flour with the baking powder, poppy seeds, and salt. Gradually incorporate the mixture of eggs/sugar/lemon using a whisk to avoid lumps. Then add the olive oil.

Pour into a greased loaf pan and bake for 35 minutes in a preheated oven at 180°C. Check the doneness; the cake is done when the blade of a knife comes out clean.

Allow to cool completely before unmolding.

Prepare the icing by mixing the powdered sugar with the lemon juice. Coat the cooled cake with this mixture. Let it set at room temperature for 1 to 2 hours.

Optionally decorate with slices of candied lemon.

Our tip: for more originality, you can replace the lemon juice in the icing with the juice of half a lemon and 1 tablespoon of olive oil.

To finish, we recommend using a subtly flavored olive oil for its sweetness and aromas of raw artichoke, almond, broom flowers, hay, grass, leaf, pastry, ripe apple, dried fruits, and citrus notes. You can also use one of these traditional olive oils.