Lemon Olive Oil Cake
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Cooling time
10 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
405 kcal
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Course
Dessert
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Cuisine
Mediterranean
Lemon Olive Oil Cake
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This easy Lemon Olive Oil Cake comes together with one bowl, no mixer, and is packed with healthy fats, yogurt, and light lemon flavor!
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Ingredients
- ¾ cup extra-virgin olive oil plus more for greasing the pan
- 1 tablespoon lemon zest from about 2-3 lemons, preferably Meyer
- ¼ cup freshly squeezed lemon juice from about 2-3 lemons, preferably Meyer
- 1 cup sugar
- 3 large eggs
- 1 cup PLAIN yogurt Greek or regular is fine, see notes
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour
- confectioners sugar for dusting the top, optional
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Instructions
- Line a 9" circular cake pan with parchment paper (I use a pencil to trace an outline of the bottom of the pan on the paper, then cut slightly inside the line) and grease generously with olive oil, under and over the parchment paper and up the sides of the pan. Preheat your oven to 325 degrees F and place an oven rack in the top third of the oven.
- In a large bowl, whisk together the olive oil (¾ cup), lemon zest (1 tablespoon), lemon juice (¼ cup), sugar (1 cup), eggs (3), yogurt (1 cup), kosher salt (½ teaspoon), baking powder (½ teaspoon), and baking soda (½ teaspoon).
- Add the flour (1 ½ cups) and whisk until well-combined.
- Pour the batter into the prepared cake pan. Bake at 325 degrees F in the top third of the oven for 45-60 minutes, or until toothpick inserted in center of the cake comes out clean (see notes).
- Allow the cake to cool in the pan on cooling rack for at least 10 minutes. Run knife along the edge to loosen and flip onto a cutting board to remove, then flip back over onto the serving dish.
- Dust with confectioners’ sugar. You can do this with a sifter, or by placing a couple of spoonfuls of the powdered sugar in a mesh sieve and tapping the edge of it to dust the top. Do this just before serving, as the sugar will absorb into the cake over time.
- Slice into 8 pieces. Serve warm or at room temperature, with more powdered sugar, whipped cream, and/or lemon zest, if desired.
Equipments used:
Notes
- I used plain whole milk yogurt (Stonyfield) for this recipe. You can use Greek if you like. I recommend whole milk yogurt. You can also use 3/4 cup of buttermilk or regular milk if you don't have yogurt, or a plant-based milk or yogurt for a dairy-free version if you like. I find this recipe very forgiving.
- For a more intense boost of lemon flavor, add 1-2 teaspoons lemon extract.
- Meyer lemons are a bit sweeter than regular lemons, and have a deeper orange color. They are kind of like a cross between a lemon and an orange. Regular lemons will work just fine in this recipe. I usually pick up Meyer lemons at Trader Joe's.
- Troubleshooting undercooked cake: This cake is very moist. This recipe may have varied results if you are at a higher elevation, if you use a different size cake pan, if your yogurt brand is particularly watery or lower in fat, your oven temp, or even depending on the brand of flour (I always use King Arthur). If your cake seems like it’s not cooking in the middle after 70 minutes or so, I recommend tenting with foil, so the top of the cake doesn’t burn, and turning the temperature of your oven up to 350 degrees F until it’s cooked.
- This cake can be stored at room temperature in an airtight container for about three days. The olive oil makes it stay super moist for a long time.
- For best results, dust with confectioners’ sugar just before serving. Otherwise, it will disintegrate into the moisture of the cake.
- In the unlikely event you have any, the leftovers can be frozen and stored in an airtight bag or wrapped tightly in plastic for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
405kcal
(20%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
253mg
(11%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
120IU
(2%)
Vitamin C
4mg
(4%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 405kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 253mg | 11% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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