Lemon & poppy seed cake with PDO huile d’olive de Nice

Lemon & poppy seed cake with PDO huile d’olive de Nice

6 persons
10 minutes
35 minutes
120 minutes
Olive oil or Olives used : PDO huile d’olive de Nice

Tips and tricks

For an original touch in the icing, you can replace the juice of one lemon with the juice of half a lemon and 1 tbsp. PDO olive oil from Nice.


  • 2 untreated lemons
  • 3 eggs
  • 140 g sugar
  • 180 g flour
  • 2 tsp. baking powder
  • 1 tbsp. poppy seeds
  • 1 pinch of salt
  • 12 cl PDO huile d’olive de Nice
  • Icing:
  • 100 g icing sugar
  • The juice of 1 lemon
  • Grate the zest from the lemons, then squeeze their juice and set this aside.

  • Whip the whole eggs with the sugar until the mixture whitens and doubles in volume. Add the zest and juice of the 2 lemons.

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

  • Pour the mixture into a greased cake tin and bake for 35 minutes in an oven preheated to 180°C. Check to see whether the cake is cooked by inserting a knife in it. It the blade comes out clean, the cake is cooked. Allow to cool completely before removing from the tin.

  • Prepare the icing by mixing the icing sugar with the lemon juice. Ice the cold cake with this mixture. Allow to harden at room temperature for 1 to 2 hrs. As an option, you can decorate the cake with slices of candied lemon.

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