Easter is just around the corner and if you are looking for a homemade Easter gift or celebration treat, my Honey, Extra Virgin Olive Oil and Lemon Cake wont disappoint!

This zesty cake is a rich source of monounsaturated fats and is made using gluten-free quinoa flour. The recipe can also be made into cupcakes if preferred and is delicious with a dollop of homemade vanilla bean yoghurt!

Wishing everyone a happy and healthy Easter x


  • Pre: 10-15 minutes
  • Cooking: 25 minutes




  • Vegetarian


  • 250g honey
  • 250ml EVO oil
  • 1-2 lemons, juiced
  • Zest of 2 lemons
  • 3 eggs
  • 1 tsp. sea salt
  • 250ml milk
  • 200g quinoa flour, sifted
  • 1 tbsp. baking powder
  • Lemon decoration
  • 1 lemon, cut into thin slices
  • 1 tbsp. EV olive oil
  • 1 tbsp. Maple syrup
  • Vanilla yoghurt
  • 200g full cream yoghurt
  • 1 vanilla bean pod, seeds removed


  • Preheat oven to 180C. Cover a circular cake tin with baking paper.
  • In a large bowl mix together the honey, eggs and sea salt.
  • In a jug combine the olive oil, milk, lemon juice and zest and gently mix the mixture together.
  • Fold through the flour and baking powder and pour into the cake tin.
  • Cook for 20-25 minutes or until golden brown.
  • Mix together the yoghurt and vanilla bean, set aside.
  • For the lemon decoration, mix ingredients together in a bowl, place in a baking dish and bake for 15 minutes at 180C or until golden brown.
  • Once cake is cooked decorate with baked lemon slices and serve with a dollop of vanilla yoghurt on top.