1. Preheat the oven to 340°F (approximately 315°F convection). Grease and line a 9 x 5-inch loaf pan with parchment paper, leaving a little overhang to help lift the cake out once cooled.

2. Place the sugar and lemon zest into a large mixing bowl. Using your fingertips, gently rub the zest into the sugar for 1–2 minutes to release the fragrant citrus oils.

3. Add the eggs and whisk for 3–4 minutes until the mixture becomes pale, thick and airy.

4. Slowly drizzle in the Oliváki Extra Virgin Olive Oil, whisking continuously until the mixture is smooth and glossy.

5. Gently whisk in the heavy whipping cream, followed by the lemon juice, until just combined. The batter will be relatively loose.

6. In a separate bowl, whisk together the flour, baking powder and sea salt.

7. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

8. Pour the batter into the prepared loaf pan and smooth the surface.

9. Bake for approximately 55–65 minutes, until the cake is golden, slightly domed and a toothpick inserted into the center comes out clean.

10. If the top begins to brown too quickly, loosely cover with aluminum foil for the remaining baking time.

11. While the cake is baking, prepare the lemon olive oil soak. Place the sugar and lemon juice into a small saucepan.

12. Warm gently over low heat, stirring until the sugar has completely dissolved. Remove from the heat and allow to cool slightly before whisking in the Oliváki Extra Virgin Olive Oil.

13. The olive oil may naturally separate as the syrup rests, so whisk again just before using.

14. Once baked, allow the cake to rest in the loaf pan for 10 minutes.

15. Using a fine skewer, prick small holes across the surface of the cake, reaching approximately halfway through.

16. Slowly spoon the warm lemon syrup over the cake in several additions, allowing each to absorb before adding the next. Whisk the syrup between additions to ensure the olive oil is evenly distributed.

17. Leave the cake to cool completely in the pan, allowing the lemon and olive oil flavors to develop.

To Serve – Finish with:

• A spoonful of lightly whipped crème fraîche
• A little freshly grated lemon zest
• An optional light drizzle of Oliváki Extra Virgin Olive Oil

Oliváki Extra Virgin Olive Oil gives this lemon loaf cake a delicate richness and beautifully soft texture, while complementing the bright citrus flavors. The lemon olive oil soak adds moisture and a lovely balance of sweetness and zest.

For an even more delicious result, allow the cake to rest overnight before serving. This gives the flavors time to develop, making it just as enjoyable the following day.