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Lemon Olive Oil Cake

This easy Lemon Olive Oil Cake comes together with one bowl, no mixer, and is packed with healthy fats, yogurt, and light lemon flavor!

Prep Time
15 mins
Cook Time
15 mins
Cooling time
10 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 405 kcal
Course: Dessert
Cuisine: Mediterranean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. Add the flour (1 ½ cups) and whisk until well-combined.
  4. 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).
  5. 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.
  6. 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.
  7. Slice into 8 pieces. Serve warm or at room temperature, with more powdered sugar, whipped cream, and/or lemon zest, if desired.

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

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

% 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.