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Sprouted Wheat Lemon Olive Oil Cake

Soft, rich cake bursting with lemon flavour!

This bright and perfectly moist Sprouted Wheat Lemon Olive Oil Cake is a 10/10 must try! Lemon juice and zest add the citrus zing while olive oil keeps this cake tasting fresh for days. It’s super quick and easy to make, with no creaming or special techniques needed. It’s delicious on its own (like a tea cake) or iced and decorated like a traditional birthday cake. Whatever the occasion, lemon lovers won’t be able to resist!

ingredient tips & substitutions

  • Sprouted Sifted Wheat Flour: you can swap for sprouted light spelt or sifted red fife flour
  • Lemon zest and juice: not a lemon fan? Try with orange or lime instead!
  • Olive oil: we prefer a light olive oil for this recipe. The stronger the olive oil, the more prominent the flavour. You could also swap for another neutral tasting oil (avocado, canola etc.)
  • Eggs: we have not tried this recipe with any egg alternatives. If you try it, please let us know how it goes!
  • Milk: Any kind of milk or dairy-free milk option will work in this recipe.

options for topping and serving

There are so many ways to enjoy this versatile lemon & olive oil cake! This cake is wonderful on it’s own or with:

  • a sprinkle of icing sugar
  • lemon or vanilla glaze
  • buttercream
  • stabilized whipped cream
  • meringue 
  • lemon curd
  • fruit filling
  • fresh fruit

Sprouted Lemon Olive Oil Cake

Soft, rich cake bursting with lemon flavour!
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 1 cake

What You'll Need:

  • 3 cups (360g) Sprouted Sifted Wheat Flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • cups granulated sugar
  • 2 tbsp lemon zest (about 3 lemons)
  • ½ cup lemon juice (about 3 lemons)
  • 1 cup olive oil (we prefer a light olive oil)
  • 3 eggs
  • 2 tsp vanilla extract
  • ¾ cup milk or milk alternative

How To Make It:

  • Preheat oven to 350℉. Prepare two 8" cake pans with parchment paper and greasing.
  • In a bowl, combine flour, baking powder and salt.
  • Zest the and juice the lemons.
  • In a large bowl, rub the lemon zest into the sugar until very fragrant. Add the olive oil, lemon juice and vanilla, then add the eggs and combine well.
  • Add about a ⅓ of the dry mix to the wet ingredients, then ¼ cup of milk. Alternate between dry mix and milk until everything is combined. Don't overmix, the batter may still have small lumps.
  • Pour into prepared pan and bake 20-30 minutes, until a toothpick comes out clean.
  • Allow to cool for a few minutes before transferring to a wire rack to cool completely. Decorate as desired with icing, whipped cream, lemon curd, fresh fruit etc.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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