Lemon Olive Oil Cake Recipe
This lemon olive oil cake is perfect for any occasion. It's light and fluffy with bright lemon flavor, comes together in no time and uses pantry staples. A true family favorite!
Servings: 8 servings
Ingredients
- 1/2 cup olive oil
- 1/2 cup plain yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 2 lemons
- 1 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 350°F and coat a 9-inch pan with cooking spray. Line the pan with a piece of parchment paper.
- Place the olive oil, yogurt, eggs, vanilla and granulated sugar in a large bowl. Add the zest of 2 lemons plus the juice of 1 lemon. Mix using a whisk or an electric mixer until well combined and lighter in color, about 5 minutes.
- Add the flour, baking powder, baking soda and salt, Mix until all is combined and there are no flour lumps left.
- Pour the batter into the pan and bake in the oven for 35 minutes. You'll know the cake is ready once a toothpick inserted in the middle comes out with little to no crumbs.
- Let the cake cool for 10 minutes and then take it out of the pan. Cool the cake completely before slicing.
Video
Notes
- You can use pure (regular) or light olive oil, using extra virgin olive oil will give the cake a bolder flavor.
- To mix the ingredients, you can use either a whisk or an electric mixer.
- Store the leftovers in an airtight container and keep at room temperature for up to 3 days. To freeze this cake, let it cool completely then wrap in in two layers of plastic wrap and freeze for up to 4 months. To serve, thaw the cake in the fridge overnight.
Nutrition
Calories: 275kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 167mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 89IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg