Lemon Olive Oil Cake with Greek Yogurt
Soft, fluffy, and incredibly moist, this Lemon Olive Oil Cake is made with Greek yogurt, fresh lemon juice, lemon zest, and olive oil for a bright citrus dessert that's perfect for spring, summer, brunches, or an afternoon cup of coffee.
Video
Equipment
Ingredients
Wet Ingredients
- 1 cup olive oil extra virgin
- 1 cup granulated sugar
- 3 large eggs room temperature
- 3/4 cup whole milk Greek yogurt room temperature
- 2 teaspoons vanilla extract
- 1/2 cup freshly squeezed lemon juice
- zest of 3 lemons
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
For Serving
- Powdered sugar optional
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the olive oil, sugar, eggs, Greek yogurt, vanilla, lemon juice, and lemon zest until smooth.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
• Measure the flour by spooning it into the measuring cup and leveling it off.
• Use fresh lemon juice and fresh lemon zest for the brightest flavor.
• Don't overmix the batter once the flour is added.
• Use a mild, fruity extra virgin olive oil for the best flavor.
• This cake tastes even better the next day.
• Dust with powdered sugar just before serving for the prettiest presentation.
Tried this recipe?Let us know how it was!