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Lemon Oil Cake

Indulge in the zesty delight of lemon oil cake, where bright citrus notes meet a velvety texture. Each bite is  a burst of sunshine, perfect for any occasion from brunch to dessert soirées.




40 minutes



Lemon Oil Cake


1 ¼ cup flour, plus 2 tbsp for the pan
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup sugar
1 egg
¾ cup Sabatino Lemon Infused Oil
½ cup buttermilk (or ½ cup half n half + 1 cup white vinegar)

¾ cup confectioner’s sugar, sifted
1-2 tbsp fresh lemon juice
1 tsp lemon oil


  • 1
    Preheat oven to 350 Fahrenheit.
  • 2
    Prepare an 8x3 round cake pan; cut a piece of parchment paper to fit the bottom of the cake pan. Spray the pan with canola oil spray, then place the parchment paper circle on the bottom of the pan. Sprinkle two tablespoons of flour, then lift the pan and gently shake to coat the entire inside with flour. Dump out excess flour.
  • 3
    In a small bowl, add flour, baking powder, baking soda and salt, whisk to combine and set aside.
  • 4
    In the bowl of a stand mixer, or a large bowl, combine egg and sugar, whisk 2 minutes or until pale yellow and thickened. While whisking, carefully drizzle in Lemon Oil until thoroughly combined.
  • 5
    Gently fold in half the dry ingredients, then add the buttermilk followed by the other half of the dry ingredients. Mix until just combined. Do not overmix.
  • 6
    Pour into the prepared cake pan and bake at 350 for about 40 minutes or until a cake tester or toothpick comes out clean.
  • 7
    Remove from the oven and let cool for 10 minutes on a cooling rack. Carefully invert the cake onto the cooling rack, turn right side up and cool to room temperature.
  • 8
    For the Glaze: In a small bowl, combine sifted confectioner’s sugar with 1 tbsp lemon juice and 1 tsp Lemon Oil. Add more lemon juice to thin if necessary. Drizzle over cake before serving.


  • Lemon Infused Olive Oil- 8.4 fl oz bottle

    Lemon Infused Olive Oil - 8.4 fl oz