Olive Oil Cake

4.99 from 223 votes

This olive oil cake has a light and fragrant sponge texture with a hint of zesty lemon. Made in one bowl, it's a great beginner cake recipe!

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If you love the taste of olive oil, you’re in for a treat with this simple, moist and wonderfully light olive oil cake. It’s made with extra virgin olive oil for that not only gives it moisture but also a subtle pleasant flavor. This is the perfect dessert with an afternoon cup of coffee or for any occasion.

Large plate of olive oil cake with slice cut out on plate

The beauty of an olive oil cake that uses no butter is you don’t have to wait for the butter to come to room temperature before beating it with the eggs. It all folds together quickly and effortlessly.

Ingredients & substitutions

  • Olive oil: Olive oil adds an amazing fruity flavor to this cake. It keeps the cake wonderfully moist and eliminates the need for butter. It’s the start ingredient in the recipe.
  • Yogurt: Greek yogurt is best here to give it moisture and fat, but you can use plain as well.
  • Eggs: To bind the ingredients together. You can also swap it for flax egg.
  • Lemon: Use both the zest and juice in this recipe for a nice fresh and zingy flavor. You can also use orange juice and zest.
  • Flour: All-purpose flour or cake flour is best for making the olive oil cake.
  • Sugar: Any type of granulated sugar.
  • Baking powder and soda: So that your cake rises when it is baked so that it’s light and fluffy in texture.
  • Salt: A little salt really helps to bring out the sweetness in this cake.
Ingredients needed to make the cake

How to make olive oil cake

  1. Mix the dry ingredients together.
  2. Add the yogurt, oil and room temperature eggs.
  3. Whisk together until a smooth batter forms.
  4. Add lemon zest and juice and mix.
  5. Pour into a pan lined with parchment paper.
  6. Bake until golden brown.
6 image collage to show how to make the recipe

You can enjoy the cake as is without any topping and without it being too sweet if you’re looking for something simple – the perfect coffee cake! It’s light, buttery (with no butter) and just all around so pleasant!

Tips for making the cake

  1. Use room temperature eggs. Because the yolks are softer at room temperature, they break much more easily and incorporate well into the other ingredients in the bowl.
  2. Opt for cake flour if possible. While all purpose flour is used here for ease and convenience, using cake flour will make the texture of the olive oil cake a lot more light and airy.
  3. Use oil rather than butter to grease your baking pan. Butter can actually cause the cake to stick to the pan. Or you can also line it with parchment for easy removal.
  4. Mix your cake batter well. It should be smooth with no lumps for an even texture.

Frequently asked questions

Can you use any other type of oil?

While you can substitute other types of oil, the essence of the recipe is in the pleasant aroma and subtle flavor of olive oil. It’s best to not substitute in this case.

How long does it keep?

Your olive oil cake will keep well for 4 days in an airtight container at room temperature. If frosted, it needs to be kept refrigerated. Let the cake cool fully before storing.

Can you freeze it?

Yes, this cake freezes really well and will keep for up to 3 months. Once cooled, wrap in foil and place in a freezer bag or safe container. Defrost it in the fridge overnight before serving.

Slice of olive oil cake on a small plate topped with whipped cream and raspberries

This olive oil cake is a light, fresh and beautifully moist cake that is so easy to whip up. The olive oil taste is very subtle and is complemented well by the lemon zest in the recipe. Best part is that it seems like a fancy cake, but it is not only effortless, but also quite affordable.

More cake recipes:

If you’ve tried this healthy-ish feel good  Olive Oil Cake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Olive Oil Cake

This olive oil cake has a light and fragrant sponge texture with a hint of zesty lemon. Made in one bowl, it's a great beginner cake recipe!
5 from 223 votes
Servings 8 servings
Course Dessert
Calories 319
Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 1 ¼ cup all-purpose flour
  • cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • cup olive oil
  • ½ cup Greek yogurt
  • 2 large eggs
  • 3 tablespoons lemon juice
  • Zest of one lemon

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

Recipe: This recipe was adopted from Bon Appetit 
Storage: The cake will keep for 4 days in an airtight container. If frosted, it needs to be kept refrigerated.
Freezing: You can freeze the cake for up to 3 months. Store in a freezer safe container or aluminum foil. Thaw in the fridge overnight before decorating or serving.
Substitutions: Use cake flour rather than all purpose flour for an extra fluffy cake. Do not substitute the olive oil.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 

Nutrition

Calories: 319kcal, Carbohydrates: 33g, Protein: 5g, Fat: 19g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 128mg, Potassium: 85mg, Fiber: 1g, Sugar: 17g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg

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Large plate of olive oil cake with slice cut out on plate

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Comments

  1. What kind of olive oil? Regular? Extra virgin? Last time I tried to make dessert using olive oil I used extra virgin and it tasted like I was just eating olive oil. It was so bad I threw it out. Just want this to be perfect.

  2. I just made this today and royally messed up (on what I was so sure was going to be fool proof based on the comments).

    Took out my cake at 33 minutes, toothpick came out clean, however upon further poking it turns out the center was completely un-cooked. Decided to bake further and kept adding more and more time, 5 min. increments, and after 20 ADDITIONAL minutes, center was finally cooked but the sides were significantly dryer than at 33 minutes. What did I do wrong? Followed the recipe to a T.

    1. That often happens if the oven was too hot. You may need to decrease the temperature and cook it a little longer in that case.

  3. I have probably made this 10 times in the past 3 months. It’s so easy to make and so delicious. I typically make it with nondairy yogurt as I’m allergic to cows milk, but I just found a goats milk Greek yogurt and it’s definitely better with that! I changed the lemon for ojai pixie tangerines tonight which was an amazing variation! I also use a vanilla olive oil! This recipe is 10/10. Such a easy thing to make if you are having dinner guests over too.

    1. Wow, that’s amazing! I love how you experimented with the different flavors. Thank you so much!!

      1. This was so good that my kids wanted it for breakfast as well!!! Gave to my neighbours and they said it was divine! Thankyou so much for this easy recipe that even my little boy could make it was delicious!!!! Making again tonight, added on top some buttercream with orange blossom flavouring & pistachios for that Middle Eastern vibe 🙂

  4. Hi Yumna!!!

    I am a huge fan of your recipes!! I wanted to make this olive cake for my daughters first birthday but was wondering if I can substitute the sugar for dates instead?

    Please let me know. Thank you!!

    1. Thank you so much! Happy Birthday to your daughter!! I have yet to try this cake with dates, but I really recommend sticking to any type of granulated sugar.

  5. I do not consider myself a baker but I made this olive oil cake and it was delicious. I used good quality olive oil and I added an extra tablespoon of yogurt since I found the batter a bit dry at the beginning. It was a perfect sweetness and very light. Perfect with a couple of raspberries on top and a nice cup of English breakfast tea. Definitely a new family favourite and so fast and easy to pull together. Thank you Yumna. Your recipes have ignited my desire to bake. 😘

    1. I’m so glad that it turned out good and the whole family enjoyed it! Hope you continue to experiment with baking!

  6. This cake is full of flavor. Not dry at all. Though, I wouldn’t imagine it being dry with the olive oil. As stated in the recipe, DO NOT substitute the olive oil. I do recommend a using a good quality oil. My husband and I enjoyed this cake. I will definitely make again and again. YUMMY!

  7. Delicious! So easy to make, incredibly moist and flavorful, without being too heavy. My three year old and I had a great time making it together. Thanks for the recipe!

  8. This was one of the most delicious and moist cakes I ever made!! It was a hit with my family the first time that I made two for the next dinner party we hosted. Loved it!! Thank you Yumna for such a wonderful recipe.

  9. Love how simple this recipe was! The cake was light and tasted great. I substitued truvia for the sugar to be mindful of my diabetic husband and he really liked it. Thanks for sharing and all the great recipes!

  10. Thank you so much for sharing this amazing and simple recipe! The recipe was so easy and the cake is super mostly! My whole family, including my picky daughter, loved it!

  11. Olive oil cake = 🤤😋
    Absolutely loved this recipe! It was so easy to make, especially for those of us who are not great at baking. Made it with my teenage daughter and we were so surprised how easy it was. For toppings we used strawberries and greek yogurt for me and strawberries and whipped cream for my daughter. Super easy to make and very delicious. I would recommend it!

  12. Made the olive oil cake after having my husband taste test 3 different olive oils. It came out beautifully. The only problem —the taste testers, 2 kids, ate half the cake so I had to make 2 more for the weekend🥰🥰

  13. Just the perfect cake light, balanced and yummy!!
    I made this cake for friends night, they totally loved it.
    I actually added cherries instead of raspberries.
    Very easy to make, highly recommended 🙂

  14. This olive oil cake is AMAZING!!! I wish I had more to say about it but I’m speechless. If you haven’t made it yet I recommend that you give it a try. I’m almost sure you’re going to be pleasantly surprised as I was. Thank you so much for sharing with us❤

  15. Super tasty and super easy! I loved the fresh lemon flavour with that rich olive oil quality. We like it just on its own without any toppings or a side of fruit.

  16. Super tasty and super easy! I loved the fresh lemon flavour with that rich olive oil quality. We like it just on its own without any toppings or a side of fruit.

  17. My new favourite cake. This cake is made with ingredients that you always have on hand. It’s so light, fluffy and delicious. It’ll be my new go to cake whenever I’m in a bind. Thank you Yumna for another fan favourite. Looking forward to our next cooking challenge! Thank you for bringing us all together.

  18. At 70, I’ve started to cook again and I’m so glad I accepted this challenge!
    No lemon on hand? This cake is forgiving, whether you use lemon or another citrus.
    I read the bon appétit recipe and followed their directions to coat the bottom of the cake pan with olive oil and a fine dusting of sugar, which gave it a nice finish.
    I nearly ruined everything by misreading the recipe’s oven temperature by 50°. Luckily this cake really is forgiving and everything turned out fine.
    I topped it with strawberries, though I preferred plain yogurt.
    In my opinion this cake is even more delicious the second and third day after baking.

  19. I really enjoyed this cake! Light and easy to make, perfect for a quick dessert at night or a mid-morning coffee with friends. I didn’t have heavy whipping cream or the canned stuff to top it, so I used lemon curd and it was a great addition to the lemon flavor in the cake. I’ll definitely make this again!

  20. It‘s never been so easy to make a delicious, super tasty cake… It was my first time but for sure not the last. Whenever you need or want a quick, easy cake – the olive oil cake is the one… 😍Even beginners can’t get it wrong…

  21. Great recipe! The cake is light, airy, and perfect with coffee or tea! Thank you, Yumna, for yet another gem!

  22. This cake is super easy to make! I only had one lemon on hand and it was already half zested, so I just zested the rest into the granulated sugar as the very first step and rubbed it in to release the oils. The cake still had a lovely lemon flavour, and although the batter tasted a bit like olive oil, it didn’t come through much after baking (so don’t let that stop you from making this cake if you’re hesitant about an olive oil flavour)! Texture-wise I’d say the cake was closer to a pound/loaf cake than to something like a genoise sponge, which is to be expected given the ingredients and method. Overall it was a tasty cake that comes together super quickly and easily!

  23. Made the olive oil cake today and it is heavenly.. I am so excited.. Easiest, tastiest, cake ever..

  24. Looking for an olive oil cake recipe 🙂 can I sub the sugar for coconut sugar or would it not work?

  25. I’m so excited for this new monthly challenge! This is my new go to cake recipe! It was delicious!

  26. I am 50% Lebanese and have very few recipes from my Grandma. Your recipes help me bring her cooking to my children. My daughter and I are doing your challenge and learning together. The Olive Oil cake is a wonderful way to begin. The olive oil and lemon in this cake bring back so many memories. 🫒🫒🍋🍋 Thank you!!

  27. I have tried this cake twice and both times it was just so delicious. It’s so soft and airy and very flavorful. I have altered the recipe once and used orange juice and orange zest And I got nothing but compliments. This recipe had definitely become a family favourite. I have been raving about it so much to my extended family that I will be making it this long weekend and dropping it off to some family members. Thank for you for this wonderful recipe and always inspiring me to try new things.

  28. So easy to make . Minimal effort for a beautiful cake which is light, moist and tastes so good ! will be added to my rotation list. Love love love it !

    1. What a Yammy recipe! I’ve never made a cake with olive oil and I really didn’t know what to expect. I was pleasantly surprised how well it turned out. The recipe was simple and easy to follow. I shared the cake with my parents and they loved it also.

  29. I had just made it, it has a pleasant smell and an airy texture. Can’t wait for it to cool down. It’s amazing🤤

  30. I made the Olive cake it it’s wonderful cake, my family love it 🫒🥧❤️👌

  31. Yumna, I made this delicious cake last night at 9:30p.m. it was simple to make, and man was it yummy! It’s light, lemony, and moist. My family really enjoyed it.

  32. I tried this cake and it turned out super moist. I did make a few changes like adding an extra egg and milk instead of yogurt. But it was mice and fluffy. Thanks for sharing! I took a picture but don’t know where to post!

    1. I’m still glad it turned out good with those changes! Feel free to share it with me by joining my Facebook group called “Feel Good Foodies: A Community!”

  33. This was one of the quickest , easiest cake to be made. The cake was super moist and soft. It was an instant hit, with kids and all. Thank you for this awesome recipe. Definitely recommended …

  34. My 5 yr old daughter and I made this cake today! It was a fun activity and easy to make with simple clean ingredients. tastes amazing .. we also substituted plain whole milk yogurt and still turned out yummy!

  35. This was so super simple to make and tasty! My 2 year old niece had fun helping me mix everything up…definitely recommend.

  36. I made the cake last night and took it to work today. It was soooooo delicious and all my colleagues asked for the recipe 🥰😍 I gave them your website to see all your amazing recipes 😊

  37. Cooked your Olive oil cake for Mother’s Day for my Mumma. It was a hit! Served it with fresh blackberries and Greek yogurt. Easy enough to make and so so yummy, moist and light. Loved the subtle olive oil and lemon taste. Wish I had used a smaller cake tin, as it was a little flat – but that was my issue of only one size tin, and not your recipe. Love love love!

  38. Absolutely delicious! And so lemony too! Very simple to make and great for a quick sweet fix or if you have to make something in a pinch! This will be a go to cake for sure!

  39. I tried this a couple weeks ago but forgot to review. It was SO GOOD. Everyone in my family loved it. We finished it in like two days, haha. It’s so fluffy and airy and has a great but not overpowering flavour. I never thought of putting olive oil in cake. 100% would make again… this weekend! 🙂

  40. Made it yesterday after watching the live video and it turned out so delicious !!! I also added some blueberries. It’s super easy to make and so much flavor.
    Another amazing recipe by Yumna ! Thank you 😊

  41. Made this as is and it turned out delicious! It turned out exactly as I suspected and was light and flavorful. Personally it was a little too on oily flavor so I may try again with more lemon juice and try to bring out the citrus more. I think adding some fresh fruit or a fruit compote on the top would take this to the next level and be the perfect summer treat!

  42. Made this cake for Ramadan and it was so delicious! Thank you for suggesting it for the May cooking challenge 😋

  43. I tried this recipe and it was sooo easy to make and turned out soo good! Only replacement I did was used plain yoghurt instead of Greek since I didn’t have any Greek at home. Thank you!!

  44. Just made it today along with your homemade whipped cream! Bringing it to work tomorrow and everyone is so excited!

  45. We had your lemon olive oil cake for Mother’s Day celebration and oh my! YUM YUM!! It was so good! Thank you

  46. I never heard of olive oil cake before, but I made it and it was so easy! It is so light and lemony and delicious, everyone enjoyed it! I think i might try whipped cream and berries for topping next time.

  47. I was super excited to make this cake for Mother’s Day. I grew eating my grandmother’s oil cake (a recipe that has been passed down to all her grandchildren) so I was curious to see how this cake would compare. Unfortunately, I did not come out as well as I thought it would. It had a unique flavor, too yogurty for my taste. I am wondering if I messed up on the measurements along the way (I blame it on my “fasting brain” from Ramadan lol) I have no regrets though, I am glad I tried it! It was a very simple recipe!

  48. This was so delicious!!! Moist and fluffy and the hint of lemon just makes this the perfect dessert.

  49. This cake is perfect for those new to baking and those who don’t want to spend all day in the kitchen! I like that this recipe is so versatile, allowing for substitutions like orange zest for lemon, etc.
    I served mine with fresh strawberries which gave the cake even more flavor and moisture.
    My family all agreed they’d like to have this cake, topped with a lemon glaze.
    I had 2 slices left so I ate one with Fage 0% plain yogurt (definitely a good idea!) and saved the 2nd slice for tomorrow to see if there’s any noticeable difference in taste.
    In the future I’ll serve this cake with either yogurt or topped with fruit in it’s own juice.
    Note: Per Bon Appetit’s recipe, I ‘oiled’ my baking dish and dusted it with a fine coating of sugar to avoid the cake sticking to the dish. The cake cooled and came out easily.

  50. I definitely recommend this recipe!! What I love most about this cake is that it is extremely easy to make and it was perfect as I had all the ingredients to make it for mother’s day, this weekend! It was fluffy, light, and an absolute success!!
    Thank you @feelgoodfoodie!!

  51. Made this cake on Mother’s Day with my two little ones such a simple delicious recipe. we all had seconds (we had to set a limit). I used balkan full fat yogurt as I didn’t have Greek yogurt handy but I don’t think it made a difference to texture or taste!
    Takes very little time to prep and bake! Definitely making this again 🙂 thank you so much!

  52. I made this cake for Mother’s Day! This is my second recipe I made from you Yumna! It’s soo good! Check my reels all from your recipes on my Instagram @subzerolia !

  53. I only have extra virigin and Greek extra virgin olive oil, which would be better? Thanks.

    1. Hmmm, either will work, but I think it’d be good with the Greek extra virgin olive oil!

  54. I followed your recipe and put them in little muffin tins to make for my mom for Mother’s Day. Thank you!

  55. I made the olive oil cake for an after Ramadan dessert and it was a hit! Everyone was skeptical when I told them it was olive oil cake, but you really don’t taste the oil in the cake. Definitely want to make it again with some berries in it!

  56. I made this today and it’s super delicious, moist and fluffy. I used 3/4 cup of yogurt because I didn’t have greek yogurt and it turned out great. I made it for a family gathering and it was a hit 🤩

  57. I’ve been wanting to make an olive oil cake for about a year now! And I’m so happy I did! It’s very simple, and airy with a hint of lemon! I recommend a nice and good quality olive oil. I used whole milk plain yogurt because that’s what I had in fridge and it came out lovely! I decorated with flowers and choice of fruit toppings and coconut whipped cream! I’ll definitely be making again! Thanks for another 5 star recipe Yumna!

  58. This cake was super simple & made with ingredients I already had at home. Perfect to throw together for company or take to a friend’s house! I’ll definitely make again and play around with other citrus fruits like grapefruit or blood orange.

  59. This recipe is awesome, thank you so much! I made a few substitutions and it turned out great! Honestly, turned out better than I expected. Moist, fluffy and not overly sweet. It was a very easy bake too!

    I loved this recipe but was missing a few ingredients, and I also loved the turmeric cake recipe so much that I think I merged the two of them 🙂

    The swaps and spice additions that I made:

    1/2 cup semolina +semolina flour
    1/2 cup whole wheat flour
    1/4 cup oat flour

    1/2 cup coconut yoghurt
    1/3 cup coconut sugar
    1/3 cup regular sugar (slightly less)

    1.5 tbsp turmeric powder
    1/2 tsp cardamom powder

    Everything else was the same as in the original recipe.

    1. You’re so welcome! Thank you for sharing your modifications, so others who might not have certain ingredients on hand may find it useful as well!

  60. I really liked this cake! It was so simple to make and the nice part is you could substitute the lemon to orange and have a totally different cake! The only reason I give it 4 stars is because I found it tasted WAY better the second day.. and who doesn’t want it to taste just as good the first day 😅 either way it’s definitely worth making! And you don’t feel as bad eating it!

  61. I tried the olive oil cake. Since I didn’t have any lemons I swapped them out for orange juice and zest. Thanks to Yumna for recommending alternatives whenever possible in her every recipe. The cake was so MOIST and so FRESH! And not to forget easy too! Perfect for spring 🙂

  62. My neighbor friend and I are committing to completing your monthly challenges together!

    For this one we used strawberries due to availability and it was DELISH!

  63. Loved this recipe, it is the perfect tea party cake. Fluffy, light and goes fabulous with the greek yogurt. Thank you for sharing!

  64. Hey Yumna,
    You made my day. I followed this recipe and I got so much appreciation from my family for the cake. We really enjoyed it. Cake was very moist and tasty. I will send you pictures on instagram. God bless you. 😊

  65. I made this cake a baked it in muffin tins instead and it is sooooo good! I also severed it with a berry compote. Delish! Thanks for the recipe!

  66. I would love to try to make this cake. I’ve seen it a few times but have never tried it.
    Thank you

  67. I LOVE olive oil cake and this one did not disappoint! Used Meyer Lemons for an extra delicious flavor!

  68. This cake is so delicious. It has the perfect amount of moisture to keep it from crumbling and that lemon-don’t get me started!! What a beautiful merry of savoury and sweet!
    This is a new fav around our house!!

  69. Made this cake today and in one word WOW!! So easy and so full of flavors!! Thank you for this recipe 💝💝

    1. obviously 5 stars, never heard of an olive oil cake before this 😮 its so fluffy and rich, and simple easy ingredients. Gobbled up within an hour.. NEED TO MAKE AGAIN – bookmark this recipe💚💚

  70. The cake was delicious!!! So easy to make. I served it with fresh berries that were soaked in a basil simple syrup. A definite go to recipe. Thanks

  71. Absolutely amazing! I’m not much of a baker but I always wanted to be. I feel like things never quite turned out how I wanted until I made this olive oil cake. It inspired me to keep baking. It’s so soft, moist and delicious and it was an absolute home run!! This recipe is absolutely perfect and I’m so excited to make it again! HIGHLY RECCOMEND!!

  72. Tried this recipe and it was DELICIOUS and so easy to make! So soft and the olive oil flavored really POPPED!!

  73. This cake is really yummy- its light, fluffy & super moist all at the same time! I love your recipes, I’m never disappointed. I added a little extra lemon juice too, yum.

    1. Are usually hate olive oil and never use it I only use butter, so when I saw this cake I was not very excited about it I thought it was gonna taste more like corn bread, something savoury.
      But oh my goodness this cake with olive oil makes it moister than you could ever imagine while being light and spongy also having the perfect amount of chew.
      I also used coconut sugar instead and it turned out amazing, I ate about half of the batter raw. So the cake was quite small, Lol
      But finished it that night!

      Soooo good!!!

      This is really good

      1. I’m so glad you still decided to give it a try! I’ve definitely experienced that with the batter too when I did that. Thank you so much!!

    2. I made this cake and WOW- it was so delicious! It pairs perfectly with a cappuccino. Even my husband ate it for breakfast, and he is a “salty guy” who is is missing a sweet tooth. I can’t wait to bake it again with different toppings!

      1. I love the sound of those together! Hope you continue to enjoy it with the different varieties of toppings!

  74. This is a silly question (baking is not my forte), but can I make this in an 8×8 baking dish? Or would I need to time it differently?

    1. Not a silly question at all! Yes, you can do this. I would cook it for for roughly the same time and just make sure it’s fully cooked before removing from the oven. You will know it’s done when you insert a toothpick into the cake and it comes out clean.

  75. Not only was this cake super easy to make, it’s the best cake I’ve ever tasted and I’m not exaggerating. The simple, basic ingredients really shined and complimented each other- nothing was over-shadowed. 5 stars over and over. I would just add powdered sugar as an ingredient and possibly a final step? as it really accentuated the flavour as well. I will definitely be making this again and I’ve already shared the recipe with multiple people.

    1. That’s the best compliment ever! The powdered sugar is a great way to add a little something to the recipe. Yay!!

  76. This cake is everything!!! It was so moist on the inside with a nice thin crisp on the out. I did not have Greek yogurt so I subbed for sour cream and it was delicious 😋👌 Thank you! Will definitely be made frequently.

  77. This cake is to die for… so light and delicious! We’ve made this for friends and family and they have all loved it ! 🙂