Lemon Olive Oil Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 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
Description
Lemon Olive Oil Cake is crafted by blending olive oil with vibrant lemon zest and juice, sugar, eggs, and plain yogurt, then lightly folded into flour with leavening agents. Its delicate texture arises from the moist batter, which bakes slowly at 325°F to ensure tenderness throughout while the citrus offers brightness. The cake develops a subtle olive oil flavor layered with lemon notes, resulting in a soft crumb and moistness that lasts several days. Cooling the cake properly before removing it from the pan preserves its form and texture.
This cake works well as a light dessert, teatime treat, or as part of a brunch spread. Dusting with confectioners' sugar just before serving adds a gentle sweetness and attractive finish. While Meyer lemons are recommended for their sweeter aroma, regular lemons are a practical alternative that maintains the cake's characteristic lemon flavor.
For storage, keep the cake in an airtight container at room temperature to maintain moisture. Leftovers freeze well when wrapped securely, allowing for future enjoyment. The recipe tolerates ingredient substitutions such as using different types of yogurt or milk alternatives, and adjustments can be made for altitude or oven variations by tenting with foil or adjusting temperature to ensure thorough baking.
Ingredients
- ¾ cup extra-virgin olive oil plus more for greasing the pan
- 1 tablespoon lemon from about 2-3 lemons, preferably Meyer, zest
- ¼ cup lemon juice from about 2-3 lemons, preferably Meyer, freshly squeezed
- 1 cup sugar
- 3 egg large
- 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
- 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.
Notes
- Whole milk yogurt is preferred for moisture; Greek yogurt or milk alternatives can be used.
- Meyer lemons impart sweeter lemon flavor but regular lemons are also appropriate.
- For undercooked centers, tent with foil and raise oven temperature if needed.
- Store the cake airtight at room temperature for up to three days to keep it moist.
- Dust with confectioners' sugar just before serving to prevent it from dissolving.
- Freeze leftovers wrapped tightly for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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