Luscious Lemon and Olive Oil Cake as an extra
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Luscious Lemon and Olive Oil Cake as an extra

Luscious Lemon and Olive Oil Cake as an extra

Serves 4

This luscious lemon and olive oil oil is tender and moist and packed with bright lemony flavour. A generous amount of cream cheese frosting makes each bite perfect!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time2 hours
Cooking Time10 minutes


serving amount

400 g

Vanilla Baking Mix

(Contains Milk, Wheat)

2 unit(s)


(Contains Egg)

1 unit(s)


1 cup

Icing Sugar

2 unit(s)

Cream Cheese

(Contains Milk)

Not included in your delivery

⅔ cup


4.66 tbsp


(Contains Milk)


Nutrition Values

Calories1050 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate121 g
Sugar83 g
Dietary Fiber2 g
Protein9 g
Cholesterol150 mg
Sodium1050 mg
Trans Fat1 g
Potassium175 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Large Bowl
Measuring Spoons
Measuring Cups
Silicone Brush
Small Bowl


Prep and make cake batter
  • Grease the base of an 8 or 9-inch round cake pan with 2 tsp softened butter, then line with parchment paper. (NOTE: If you don't have a round cake pan, use a square 8x8 baking dish instead)
  • Zest, then juice lemon.
  • Add eggs, lemon zest, 1/2 cup olive oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
  • Transfer cake batter to the prepared cake pan.
Bake cake and cool
  • Bake in the middle of the oven until light golden brown and a toothpick inserted into the middle comes out clean, 25-35 mins.
  • Meanwhile, add 1 1/2 tbsp olive oil and 1 tbsp lemon juice to a small bowl, then whisk to combine.
  • When cake is done, transfer pan to a wire rack to cool for 15 mins. Run a sharp knife around the edges of the pan, then quickly invert cake onto a wire rack. Carefully flip the cake domed-side up.
  • Using a fork, poke holes all over the surface of cake, then brush olive oil mixture all over the top.
  • Allow cake to cool completely, 30 min.
Make frosting
  • Add icing sugar and remaining softened butter to a large bowl, then beat using an electric hand mixer or wooden spoon until combined, 1-2 min.
  • Slowly add cream cheese and beat until smooth, light and fluffy, 1-2 min. Add 1 tbsp lemon juice and beat to combine.
Finish and serve
  • When cake has fully cooled, spread tangy cream cheese frosting over top.
  • Cut lemon and olive oil cake into desired number of slices.