Capri Lemon Olive Oil Cake
A sunlit cake from the Amalfi coast, where lemon and olive oil carry the quiet elegance of island life.
On Capri, life moves with the light – mornings begin slowly, terraces open to the sea, and the scent of lemon lingers in the air.
In these kitchens, cakes are simple and made without excess. Olive oil replaces butter, giving the crumb a softness that feels almost weightless. Lemons are used fully – zest and juice – bringing brightness rather than sweetness.
The batter comes together quickly, stirred in a single bowl, then poured and left to bake while the day continues elsewhere. Nothing is rushed. Nothing is overworked.
It is the kind of cake that belongs to a life shaped by beauty and restraint — a slice served with coffee in the afternoon, a linen cloth on the table, the sea just beyond the terrace. It is fresh enough for spring, rich enough to feel special, and simple enough to make at home.
Tool Edit
These objects live at the intersection of utility and beauty — things made to be used daily, not displayed as props.
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The Ritual: Capri Lemon Olive Oil Cake
Ingredients
- 3 eggs
- 180 g sugar
- 120 ml olive oil
- 180 g flour
- 1 tsp baking powder
- Zest of 1 lemon
- Juice of ½ lemon
- Pinch of salt
Method
- Whisk eggs and sugar until pale and slightly thickened.
- Slowly add the olive oil while whisking.
- Stir in lemon zest and juice.
- Fold in flour, baking powder, and salt.
- Pour into a lined cake pan and bake at 180°C / 350°F for about 35 minutes until golden
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Best served in the afternoon, with open windows and the scent of lemon still in the air.
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