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Lemon & Lime Heart-healthier Cake

Picture of Orla Walsh, RD
Orla Walsh, RD
Orla Walsh is a Registered Dietitian and Physiologist. Orla is the founder of Orla Walsh Nutrition, she is the former performance nutritionist to the Irish Olympic team and is regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.

This cake isn’t super duper healthy. However, by trading the butter for extra virgin olive oil and with the addition of chia seeds, it’s a healthier cake choice should you have high cholesterol or are consciously trying to follow a more Mediterranean diet for heart health (and many other) reasons.


  • 3 large free-range eggs (room temperature)
  • 1 cup granulated sugar
  • Zest of 1 lemon & 3 limes
  • Juice of 1 lemon & 3 limes
  • 1/2 cup of milk
  • 1 cup extra-virgin olive oil
  • 2 1/2 cups self-raising flour
  • 1 tbsp corn flour
  • 1 tsp of powder
  • 1/2 tsp of salt
  • 3 tbsp of chia seeds

How to make it

  • Preheat oven to 175 degrees Celcius. Using 2 bread tins, grease or add in bread tin parchment.
  • Crack the eggs in a large mixing bowl and beat on medium-high for 3 mins. The eggs go nice and thick.
  • Next add the sugar, lemon & lime zest, lemon & lime juice and milk and keep mixing until you get a smooth batter.
  • Change the speed of the mixer to low and slowly add in the olive oil.
  • In a large bowl, combine the flour, corn flour, baking powder, salt and chia seeds.
  • Keep the mixer on super slow and careful add the flour mixture into the batter until it’s combined. Do not overmix it!
  • Pour the cake mixture into the bread tins and bake for 30-35 minutes.
  • Ovens do vary so keep an eye on it. Stick a skewer in and if it comes away clean it’s done.
  • Keep it in the cake tin when to cool but on a wire cooling rack.
  • Once the cake is removed, release it from the tin and store it in a cake tin. Enjoy!

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