5 from 20 votes
Lemon Olive Oil Cake
The Lemon Olive Oil Cake combines extra-virgin olive oil, lemon zest, and fresh lemon juice to create a moist, tender cake with a subtle citrus tang. The inclusion of yogurt and eggs provides richness and a soft crumb, balanced by a touch of salt and leavened with baking powder and soda. Baking at a low temperature ensures even cooking and a delicate texture. This cake can be dusted with confectioners' sugar before serving for extra sweetness and visual appeal.
Prep Time
15 mins
Cook Time
45 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
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.