Lemon + IONI Olive Oil Cake

Harvesting our ingredients is truly a labor of love.

Saltery Duxbury Sea Salt harvested from the coast of Massachusetts to bring you the highest quality, most nutrient-dense, flavorful salt ever. Sprinkled over the finished cake, it enhances the citrus and adds a subtle, satisfying contrast to the sweetness. 

The Manaki olive variety used to create Ioni, native to Greece, are sustainably grown in groves nestled in the eastern Peloponnese. These olives are meticulously handpicked during the early harvest season to ensure peak freshness and taste.

In this cake, it creates a moist, tender crumb while adding depth and a fresh Mediterranean note that pairs naturally with lemon.

Together, these two ingredients turn an olive oil cake into something balanced and delicious, where every bite has brightness, richness, and a touch of sea-kissed crunch.

Ingredients:

Dry

• 1½ cups all-purpose flour
  
  

• 1 tsp baking powder
  
  

• ½ tsp baking soda
  
  

• ½ tsp Duxbury Salt
  
  

Wet

• 3 large eggs (room temperature)
  
  

• 1 cup granulated sugar
  
  

• 2 tbsp fresh lemon zest (from 2–3 lemons)
  
  

• ¾ cup Ioni Olive Oil
  
  

• ½ cup fresh lemon juice
  
  

• ½ cup whole milk or Greek yogurt
  
  

• 1 tsp vanilla extract
  
  

Finishings

• 1–2 tbsp fresh lemon juice (for brushing)
  
  

• 1–2 tbsp powdered sugar (optional)
  
  

• ½ tsp flaky Duxbury Salt

Let’s get cooking!

Prep

• Preheat oven to 350°F (175°C).
  
  

• Grease and line an 8-inch round cake pan with parchment.
  
  

Flavor the Sugar

In a bowl, rub the lemon zest into the sugar with your fingers until fragrant.
(This releases the lemon oils and boosts flavor!)

Mix Wet Ingredients

Whisk in eggs until pale and slightly thickened (about 1 minute).
Slowly stream in olive oil while whisking.
Add lemon juice, milk (or yogurt), and vanilla.

Add Dry Ingredients

Whisk flour, baking powder, baking soda, and salt together.
Fold gently into the wet mixture until just combined—don’t overmix.

Bake

Pour into prepared pan and smooth the top.
Bake 40–50 minutes, until golden and a toothpick comes out clean.

Let cool 10 minutes in the pan, then transfer to a rack.

Lemon Finish

While slightly warm, brush top lightly with fresh lemon juice.
Dust with powdered sugar if desired.
Sprinkle flaky sea salt just before serving.

Enjoy!

To learn more about Ioni, visit their website, here!

xo, saltery & Ioni