Olive Oil Cake
User Reviews
5
Olive Oil Cake
Description
The Olive Oil Cake blends all-purpose flour with sugar, baking powder, baking soda, and salt as leavening and flavoring components. The wet ingredients include olive oil and Greek yogurt, which contribute moisture and richness. Eggs bind and provide structure, while lemon juice and zest impart a mild citrus note that complements the olive oil's fruity undertones.
Baking at 350°F in a 9-inch round pan yields a cake with a tender crumb and a golden crust. The texture is moist due to the olive oil and yogurt, distinguishing it from butter-based cakes. The lemon enhances the freshness and lightness of the overall flavor.
This cake is typically served plain or with a dollop of Greek yogurt and fresh raspberries to complement its subtleties, making it a pleasant light dessert or afternoon treat.
For best results, the cake keeps for several days in an airtight container and can be frozen up to three months. Use cake flour instead of all-purpose flour to achieve a fluffier cake but do not substitute the olive oil as it is key to the cake's texture and flavor.
Ingredients
- 1 ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup olive oil
- ½ cup Greek yogurt
- 2 egg large
- 3 tablespoons lemon juice
- 1 lemon zested
Instructions
- Preheat oven to 350ºF and oil a 9” round pan.
- Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
- Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
- Add lemon juice and zest and stir until completely combined and there are no lumps.
- Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.
Notes
- Store the cake for up to 4 days in an airtight container; refrigerate if frosted.
- Freeze the cake up to 3 months in a freezer-safe container; thaw overnight in the fridge.
- Use cake flour instead of all-purpose flour for a lighter texture.
- Do not substitute olive oil as it contributes essential moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 128mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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