Lemon & Olive Oil Cakes

These cakes are light, healthy and they turn out perfectly every time. It’s a recipe from my friend Candy, and whatever I’ve adjusted or added to it, this batter has really delivered on being fool-proof! I should probably also mention that they are really yummy and people are always pleasantly surprised when I tell them how healthy they are. So without further ado, the guilt-free recipe follows.


2 cups self-raising flour
1 cup castor sugar
30g raisins
30g pepitas/pistachios, unsalted
1/4 tsp salt

2/3 cup olive oil
1 cup plain low-fat yoghurt
2 lemons, rind and juice
2 eggs

Preheat the oven to 175C/350F. Mix the dry ingredients together in a small bowl: self-raising flour, castor sugar, raisins, pepitas, salt and combine well.


Mix the wet ingredients together: the yogurt, olive oil, lemon rind, lemon juice, and eggs. Combine the ingredients together using a whisk.


Mix the wet and dry ingredients together to make a smooth, well combined batter. Don’t worry too much about overbeating this batter, it’s pretty robust.


Pour the batter into cake cases (I prefer the foil ones) and bake for 15-20 minutes until a skewer comes out clean.


My favourite combination for this cake is raisins and pepitas, but these cakes go great with any other kinds of nuts or berries, or they can be left as plain lemon cakes with an icing on top. The best part about a healthy dessert – you can have more of it!