Lemon Olive Oil Cake with Poached Rhubarb By Michelle Crawford

This is my go-to cake when friends visit, it’s super quick to rustle up and delicious served as it is like an Italian breakfast cake with coffee or for something fancier, with poached rhubarb (or any fruit really) and extra yoghurt.



250g plain flour
250g caster sugar
3 teaspoons baking powder
150ml olive oil
150g Greek yoghurt
Grated zest of two lemons
3 eggs, beaten
Icing sugar for dusting


Preheat the oven to 180C. Grease a 900g loaf tin and line with a strip of baking paper placed widthways.

In a large mixing bowl, whisk together the flour, sugar and baking powder.

In a large jug, whisk together the olive oil, yoghurt, zest, and eggs.

Add the wet ingredients to the dry and stir until just combined.

Pour the batter into prepared baking tin and bake for 35 minutes or until the cake springs back when lightly pressed in the middle.

Remove from tin while still warm and dust with icing sugar.  Allow to cool for 10 minutes and serve.

Poached rhubarb

Wash a bunch of rhubarb (about 8 stalks) and cut into pieces about the size of a wine cork. Place in a small sauce pan add ½ cup of sugar and ¼ cup of water. Cover and cook over low heat until rhubarb is soft. Check for sweetness, add a little more sugar if you like it sweeter.

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