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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.
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 key 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.
How to make olive oil cake
- Mix the dry ingredients together.
- Add the yogurt, oil and room temperature eggs.
- Whisk together until a smooth batter forms.
- Add lemon zest and juice and mix.
- Pour into a pan lined with parchment paper.
- Bake until golden brown.
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
- 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.
- 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.
- 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.
- Mix your cake batter well. It should be smooth with no lumps for an even texture.
Frequently asked questions
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.
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.
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.
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:
- Baked Oats Breakfast Cake
- Turmeric Cake
- Cranberry Lemon Cake
- Crumbly Nutella Mugcake
- Cream Cheese Vanilla Cupcakes
- Cinnamon Coffee Crumb Cake
- Birthday Mug Cake
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
Video
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 large eggs
- 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.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Can I use sour cream instead of Greek yogurt?
Yes, sour cream is a great substitute for Greek yogurt!
Loved the cake. Made it for my husband’s birthday. I also made a homemade raspberry buttercream for it and it was amazing. I did use stevia instead of granulated sugar and a lemon olive oil from Trader Joe’s. If I wanted to make this cake into cupcakes, how long do I bake for? And do I double the recipe for 12 cupcakes?
Yum, that raspberry buttercream sounds amazing!! I haven’t tried making this cake as cupcakes yet so I’m not sure how the temperature and timing may need to be adjusted. You will have to keep a close eye on them!
Wow! This is one delicious cake! Everyone with whom I have shared it was very impressed. I made one slight change: I added mahleb, and so the cake had two complimetary flavours: lemon and almond.
Ooh yum, mahleb sounds like a great substitute! So happy you loved how it turned out! Thanks, Effe!!
Can this recipe be used for a tiered cake? Thanks!!
Hi Lauryn, great question! I haven’t done a tiered cake with this recipe before but I don’t see why it wouldn’t work. Good luck, I hope it turns out amazing!!
Is it possible to replace the yogurt? Lactose intolerant. Thank you!
Hi Madalena, I haven’t tried this recipe with anything other than Greek yogurt. That said, I think it would work with a plant-based yogurt!
Will just add, I did not bake this for the recommended time! Only 20-21 minutes with aluminum cake pan, 9in round. The listed time would have been way too long and burned the cake. As someone who bakes a lot, I just knew that the time was incorrect
Thanks for sharing, I appreciate it!
This cake was amazing and fluffy, and for the effort it took, absolutely delicious. My go-to quick dessert but still yummy now.
Yay!! So happy you liked it, Jenna!
I thought I had yogurt but I did not. I used a combo of cottage cheese and cream cheese. I reduced the sugar by half, added extra lemon and fresh blueberries. Delicious
Happy to hear the cake turned out great with those swaps! Thanks, Laura!!
Fantastic cake. I tried it with almond flour, increasing the amount of flour to 2 cups, and increasing the baking time to 45 mins. All else the same. Turned out fine, though nothing beats the original recipe.
Thank you so much for sharing your results using almond flour, Des! So helpful to hear how it turned out.
There should be more than 5 stars available for this one, Yumna!! Outstanding again, outta the park, WOW! Sooooo delicious and yes moist as promised, sooooo easy to make and economical! We had a jar of store bought lemon curd, and put some on the side to add, per bite, if wanted. Which yes, was delicious, but truly didn’t need it. This is, to quote you, SO GOOD! Thank you, as always for another great recipe! ❣️
Aww, thank you so much!! So glad you love it, Nicolle! I bet that lemon curd was yummy.
Hello! Love this recipe. Can you double it and get the same results?
Hi! I haven’t tried it myself but in theory, yes!! You may need to adjust the bake time a bit depending on the size of your cake pan, but the ratios should work exactly the same when doubled.
Hello dear. Can we use 1:1 gluten free flour in this recipe? Thank you
Yes, a 1:1 ratio should work! I haven’t tried it myself, but other readers have said that it works best with gluten-free cake flour. Enjoy!
Was wondering if this would work for the cake base of a peach upside-down cake? I don’t see any reason it wouldn’t, but I’m not a professional, so I’m not an expert on chemistry 😆 just don’t want to go to all the trouble if it won’t work at all, you know? Thanks!
Hi Ellie, I’m not sure. The pineapple will add extra moisture so you may have to adjust the bake time and/or oven temp but I don’t see why the cake batter itself wouldn’t work. Sorry I couldn’t be more helpful!
Can I use this recipe to make olive oil cupcakes? I have a rose shaped silicone cupcake mold that I’d love to use and think this recipe would be perfect for. But wanted to check first. There are 6 rose molds in each and I have 2 molds, so 12 total “cupcakes”. If so, should I adjust temp and timing? Thanks so much.
Hi Kate, I haven’t tried this cake as cupcakes but I don’t see why it wouldn’t work! I’m not sure how the temperature and timing may need to be adjusted, you will have to experiment and keep a close eye on them. Your cupcake mold sounds amazing, I hope they turn out beautifully!
Thanks Yumna! I’m gonna give it a try today and will keep you updated as to how they turn out. Hopefully, it may help someone else in the future!
I did it and they turned out beautifully! I wish I could share a picture. 350° F for 25 mins.
Amazing, I’m so glad they worked! Thank you so much for coming back to share your bake temp and time, Kate!!
How many slices do you cut the cake for the 32g of carbs?
Hi Lise, I cut the cake into 8 slices.
Not a big lemon gal- could I sub lemon juice for some vanilla?
I recommend another citrus fruit juice (like lime or orange) to give a bit of acidity but I think vanilla would also work! If you try it, I would love to hear how it turns out!!
Hi there! Could I use self-rising flour?
Hi there! I don’t recommend self-rising flour since you can’t control how much baking soda or powder it has.
I find it quite annoying that I have to give you my email address for the recipe, as I don’t want to print 5 pages for a recipe. It’s inconvenient and a waste of paper. I hope you don’t use my email for your marketing purposes. I do not give my permission for that.
Hi Nichol, you do not have to provide an email address to get the recipe. The recipe is at the bottom of the page in the recipe card right above the comment section. The option to email the recipe is an optional courtesy.
Do you have any suggestions for reducing sugar? Can I reduce or partially substitute with sweetener?
Hi Margarita! The cake isn’t very sweet to begin with but you could try using honey as a sweetener instead of sugar, if you’d like. It should still work!
Such an easy recipe! Definitely use a good olive oil, you can really taste the flavor. I whipped up Greek yogurt and creamed honey for a topping and it was the perfect accompaniment
Oooh yum, that topping sounds so good! I’m going to try that the next time I make olive oil cake. Thanks for the inspiration, Nikki!!
Can you use almond flour versus all purpose ?
Hi Joe, I don’t think almond flour will work as well in this recipe.
Absolute greatness! Getting ready to make my 2nd! First did not last very long! I drizzled a little bit of honey on my first slice while it was still warm. While I enjoyed that – it was not needed. The flavors of lemon and olive oil together are incredible! I did use cake flour vs all purpose! Thanks for sharing!
Aww, I’m so happy you loved the cake recipe!! Thanks so much, Charlotte!
So good! 😁 My son-in-law asked what kind of cake I’d like for my birthday & I chose this one! I’ve actually been wanting to make it for years but was a little unsure since I rarely cook anything other than very simple meals & I never bake. It was the perfect cake to have, light, airy, delicious & the whole family loved it. Thank you for sharing your recipes with us.
I’m so happy you were able to enjoy this cake for your birthday, Margaret!! That’s really special, thank you for sharing!
I wanted to use some leftover pineapple juice.
1: Is the lemon easily substituted with pineapple juice?
2: Can I add more pineapple juice than the three tbsp called for, if so how should I mold the recipe more so around this?
Hi Sam, you should be able to substitute 3 tablespoons of pineapple juice! I wouldn’t add more though because it might require a different bake time and/or temperature. Hope you enjoy!
If I use lemon Greek yogurt, should I omit lemon juice or maybe add half?
Totally up to you depending how lemony you want it! If the lemon flavor in the yogurt is strong, I would probably only add half of the lemon juice. Enjoy!!
I read, in your commentary below, that you used extra virgin olive oil (evoo). Can pure olive oil be used instead of extra virgin?
Pure olive oil is more refined, so I wouldn’t recommend it to make olive oil cake.
I made this olive oil cake and it was amazing!! The delicious flavor was so good. Thank you
So glad you liked it, Ashley!
Oh my word! Yumna, this recipe is incredible! It’s very simple to follow, simple ingredients, and delicious! This is my first time making/trying olive oil cake, and I am very happy with the outcome. Next time I will swap the lemon for blood orange and see how that works. Thank you for the awesome recipe!
Yay!! Aww, I’m so glad that you found this recipe easy to follow and delicious! Thank you so much for sharing, Chantelle!
I’m disappointed in my cake, really dry. It had a good flavor though. I followed the recipe with no changes & used top-notch ingredients. From the comments, this should not have happened. Must be something I did… any ideas?
Hi Van, it sounds like your oven could have been too hot. You may need to decrease the temperature and cook it a little longer. Let me know how it turns out if you try again!
Hi Yumna! I love your cookbook & blog so very much. Apologies if you’ve answered this before, but could you use nonfat or 2% Greek yogurt here or is the full fat really preferred?? Thank you for all of your wonderful recipes!!
Aww thank you so much, Ellie! So glad you’re loving the cookbook! You can definitely use nonfat or 2% Greek yogurt, I just prefer full-fat because it makes it extra rich and moist. Hope you enjoy the olive oil cake!!
Can I add fresh blueberries to this ?
Great question! I haven’t tried adding fresh fruit to the batter yet but I bet it would work, you just may have to adjust the bake time slightly to account for the extra moisture. It would also taste amazing topped with fresh blueberries! If you end up adding them to the cake, I’d love to hear back—I’m curious to know how it goes!
Is it possible to substitute or omit the lemon completely? I’m not a fan of anything lemon flavored, especially in desserts.
Hi Dean, you can use another citrus fruit instead! Orange tastes really amazing in this recipe. Hope you enjoy!!
Hello, we made your cake recently and we loved it! We put a dollop of whipped cream and some orange zest over the top. It was a great cake! I actually used sour cream in place of Greek yogurt since I was out. It worked out fine!
I recently purchased 6 mini bundt cake pans. I am thinking of making the cake into individual serving sizes. I’m deciding if I should double the recipe. Thank you for the recipe, it’s a keeper!
Yay, I’m so glad you liked it!! Love the tweaks you made. Let me know how your individual bundt cakes turn out!
Please let me know how your bundt cake turns out. I’m having a party & would like to try your idea. Thanks
Can you bake this in a springform pan?
I just use a regular 9in round cake pan but other readers have had success using a springform pan. I don’t see any reason why it wouldn’t work! Enjoy!!
Hi! Is there anything I can substitute the eggs with? Have a family member with an egg allergy. Thanks in advance!
Hi Shreya, you can use a flax egg instead!
Try Just Egg, an egg substitute. Three tablespoons for one egg. You can get it at a lot of grocery stores. It works wonderfully for baking. I use it in my cakes and muffins. Worked well in this tasty recipe. It freezes well, too. Also good scrambled eggs!
Hi Yumna (love your name!)
Any idea if I can substitute the Greek yogurt for coconut milk? The fat content of the coconut milk is 19% whereas Greek yogurt 9%. Should I stick with the 1/4 cup measurement? or half it since double the fat ?
Planning on toping it with thinly sliced fresh mango for a tropical version.
Hi ! Is there a specific Greek yogurt you recommend ? There are so many options I’m not sure what is the best one
Hi Tara, I use whole milk plain Greek yogurt. I hope that helps!
Can I substitute honey in place of the sugar?
Hi Carrie, I’ve never used honey but it should work! I would add it in with the wet ingredients and decrease the amount slightly since it’s sweeter than sugar. Let me know how it turns out!
What type of olive oil is best for this recipe? EVOO or another type?
Great question!! I use regular olive oil but extra virgin will work—it just might take on a stronger olive oil flavor, depending on the EVOO you choose. The lemon should help balance the earthy olive oil taste as well. You’ll have to come back and let me know what you think when you make it!
Can plain yogurt be used instead of Greek yogurt?
Yes, absolutely! I find that Greek yogurt makes the cake more moist and rich thanks to the higher fat content, but plain yogurt will work just fine.
This is the perfect recipe for a simple and quick cake. It’s extremely fool-proof and comes out so delicious. I topped mine with a powdered sugar glaze and it was amazing.
Thanks so much!
This cake is so delicious and easy to make! It’s become my go to when I need to pull something together quickly.
Yay! It’s a favorite of mine as well!
This has become my go to cake recipe! I’ve done it with lemon and orange, both are delicious, but orange is my fave! Made a double layer with mascarpone whipped cream and strawberries for Easter, was a huge hit with the family.
Wondering if you have made a chocolate version of this and if so what did you change?
Thanks for sharing!
That sounds so amazing! I do have a Chocolate Olive Oil Cake I think you will love!
Excellent recipe! I’ve baked it twice in about 2 weeks. Except using blood orange instead of lemon.
And took out a couple of tablespoons of flour and replaced with cornstarch. It is such a delicious cake! Thank you!!
Sounds perfect!
Omg this cake was so delicious! It was so moist and so refreshing. I did a thick layer of dusted powdered sugar on top which was PERFECT since the cake is not too sweet itself. Will be making this again.
Yay! So glad to hear!
excellent! very easy and perfect texture and taste!
Glad you enjoyed it!
I was a little leery at first reading through the ingredients and how highly reviewed, but boy, was I wrong! If you are thinking of trying this recipe, do it. You won’t be disappointed. The cake was moist but light, with a nice hint of lemon. I ate two pieces straight from the pan. I’m going to try the rest with some berries with a dollop of whipped cream.
So happy you enjoyed it!
I used limes since I had a bagful in the fridge. Didn’t have cake flour so I substituted 2 tbsp of flour with corn flour. Only had brown sugar so used that and the excess lime juice (didn’t realise how juicy my lines were 🙄) was mixed with a bit of icing sugar and drizzled over the warm cake which was baked in a loaf tin. Success! Very lime-y, very tender, so delicious. Lovely grassy notes from the EVOO. Thank you for a failsafe recipe. May have to bake it again soon .. between hubby and I, it’s ready half gone 😂
Sounds amazing!
I just made this cake. I am giving it away so I can’t comment on the flavor of the baked cake. ☺️ But what I can comment on is the dough. It was fabulous!! I can always tell how a cake is going to turn out by the dough. I used a high quality blood orange olive oil and made an Earl Grey whip cream for a topping. The cake height is not that of a “traditional” cake as it is a “smaller” cake…..note the amount of ingredients. What a delight to make❣️ Thank you for this recipe❣️
Thanks so much! Wow, the whipped cream sounds amazing!
I made this cake last month and it was fantastic. I made it in my toaster oven, so it overcooked a bit but it was still great. I made it tonight but I didn’t have any plain Greek yogurt so I used lemon yogurt. It’s cooling now so I’m anxious to see how it comes out. I also reduced the cooking g time by 8 minutes in my toaster oven.
Thanks for sharing, Karen! Love the idea of using lemon yogurt.
What size pan should this be baked in?
Hi there, the recipe calls for a 9 inch round cake pan.
Would it be possible to convert the ingredients to metric?
Unfortunately, because I don’t test in weighted measurements, it will be more work for me to convert them this way. I’m sorry for the inconvenience
Thank you so much for sharing this recipe! I made it today, and it is sooo good. My cake didn’t rise as much as I thought it would, but still tasted great so!
So glad you enjoyed it!
I made this with some high quality olive oil and topped it with some quick strawberry compote for dessert. It is FANTASTIC and cooks well in a cast iron pan when you add on five minutes.
Thanks for the tip on the cast iron pan, so glad you enjoyed the recipe.
Can you use whole wheat flour, or other flours for a healthier version?
In my opinion, all-purpose flour or cake flour is best for making the olive oil cake.
I’m really not the type to comment on recipes, but this cake was SENT FROM HEAVEN!!! We had to restrain ourselves from eating the whole thing in one sitting and barely succeeded—in other words, here I am, two days later, making it again. We substituted sour cream for the Greek yogurt in a pinch and it worked just as well. A little homemade whipped cream and boom: Absolutely heavenly. Thanks for this one!
Aww I love this, thanks for sharing!
Hi! Is it possible to replace lemon zest and juice with grapefruit zest and juice? Because I have some grapefruit unused 😫
Yes, I think that would be a nice flavor in this cake!
The directions include “Pour into a pan lined with parchment paper.” But the video and printable recipe show only a non-stick pan or reference a greased pan. I’m not sure what to use parchment paper for, anyway, except cookies and scones!
The parchment paper just ensures there is no sticking, but you could also lightly grease a nonstick cake pan.
Fabolous recipe! I substituted orange for lemon and substituted 1/4 c. Of flour for ground almonds. Delicious! It had a very bright flavor and light texture.
Yum, sounds delicious!!
This is one of those things where I clearly made it wrong the first time but I liked the ‘mistake’ version better. It rose to double what it typically is, was so rich and fluffy, and I used a peppery olive oil that balanced beautifully with the lemon. It was perfect (to my tastebuds). So when I made it the correct way the second and third time and found it quite heavy and thin, I got a little disappointed. I’ve been trying to recreate my mistake ever since. Lovely recipe regardless! I’d give it 5 stars if I had of never had my fluffy version ahaha
How interesting! I would guess maybe you swapped the measurements for the baking powder and baking soda? The cake is meant to be fairly dense and moist but I would be curious to hear if pin down your happy accident. Keep me posted!
Can I make this in a Bundt pan? If so, do I double or tripe ingredients?
Yes, you could use a Bundt pan (just make sure you butter and flour it very well) if you double the ingredients, then increase the baking time by about 15 minutes.
What. A. Delight. This really surprised me in the best way possible. Tried making an olive cake for the first time using your recipe and it’s beyond delicious (so easy as well)! It’s truly light and moist like you mentioned, and my fav part is that the lemon enhances the overall flavour. Will be making this on Christmas for my family as well x
Aww thanks so much!
Just made this for my 1st time (not a baker at all). I zested 2 lemons instead of 1 (only kept the juice of 1 lemon) and this turned out to be a hit! Mom has already requested it for Christmas.
Question: a 9″ springform did not make alot of cake. Are any issues present by doubling and using a bigger/square cake pan?
Thanks,
Colton
So glad to hear! If you want to double the cake I would recommend baking in two separate round pans.
This is such a lovely recipe for a moist and easy cake. Added some orange blossom water and felt like it really elevated the lemon flavor!
Sounds delicious, glad you enjoyed it!
My birthday cake is so good! I love olive oil cake!
So happy to hear that the olive oil cake turned out good for you!!
if you double the recipe, do you need a bigger pan?
You would want to use two 9 inch round cake pans if you’re going to double it. Hope you enjoy!
May I use self rising flour in this recipe?
I don’t recommend self rising flour since you can’t control the amount of baking soda or powder.
why not just say cake flour for ingredients if it’s better???
It can sometimes be hard to find so I like to give an alternative depending on what is available to people.
Hard to find recipe
Sorry you had a difficult time locating the recipe card. Next time, you can try clicking “jump to recipe” at the top of the page and it will bring you directly there. Hope this helps!
I love the flavor! A metal fork comes out clean with just a few crumbs, and it is very moist. But in the middle layer of the cake, it looks wet (but just crumbs come out) and it mushes between fingers. I wanted to love it, how do I fix this?
Thanks for your comment! It sounds like you may need to bake the cake for a few more minutes before taking it out of the oven, especially if the middle still looks wet. All ovens will cook at a slightly different rate, but a good visual would be that the center of the cake should spring back when pressed. If your finger leaves an indent, it probably needs a few more minutes in the oven. Hope that helps!
I must say I really enjoyed the taste of this cake !!! It’s been on my bucket list to make and omw totally delicious 🤤 thank you for this. My cake came out fluffy and full of flavor. It was an absolute pleasure to making this cake.
So glad you liked it!
Thank you for your recipe. I followed complete directions but all I taste is egg in my cake. Is there a way to fix it? I thought of adding powdered sugar but I do not know if it will take care of that eggy taste. I took it out at about 30 minutes because the center was dry. Thank you
Did you use the lemon zest and lemon juice? That usually takes the place of vanilla to cancel any egg taste. The powdered sugar could help mask it on the outside, but if all you taste is egg then it will be hard to mask that too much. Is it possible the lemon you used wasn’t fragrant enough or didn’t have enough zest? Sorry about your experience.
thank you so much for your reply. maybe not as much zest as I should have.. not so sure but thought for sure there would be a strong lemon flavor and I barely feel it. thank you and all the best
Very nice recipe chef 👍👌👏. I made it today really yammy 😋. Thank you for your effort 🌞😎.
Thank you so much!
So simple and delicious. Thank you. Best ever recipe.
You’re so welcome!
Hiya! I’m about to do what you said not to do and use Artisanal Green Peanut Oil. There’s a farm here in Georgia that farms the peanuts and expels the oil right there in the same place, it’s a beautiful flavour and I hardly use olive oil in my house anymore. If this is a success, I shall report back. I have many variants to play with!! Yours looks delicious and I’m stoked! -Hannah
LOL looking forward to hearing how it turned out!
How many slices is the nutrition info based on?
1 slice, or 1/8th of the cake.
this is the best cake i’ve ever had/made!! simple, real ingredients. perfect texture and crispy crust. i didn’t have any lemons so used 1/2 and orange + zest and it was perfection. definitely going to be my go-to cake recipe!
Aw, you’re so sweet, thank you so much, Rachel!
What olive oil is recommend?
Hi Kelly, great question! I just use regular olive oil – but if you only have extra virgin on hand you can use that too. I hope you enjoy! You’ll have to come back and let me know what you think when you make it!
Just made this. Super yummy! Thank you for the recipe 🙂
Thanks so much!
Ohh and I used cake flour and it was totally so so great!
Well I just made this today and I am floored! This was amazing!! Love love love!! Do you think I can make cupcakes from this batter as well? thank you for this recipe it’s perfect!
Awe, thank you so much! I have not made this recipe into cupcakes, but I don’t see why it wouldn’t work! I would just adjust the cooking time.
You’re welcome and maybe I’ll try the cupcakes and yes adjust time I’ll keep you posted
Like someone wrote earlier, I too am not one to leave comments but this was a superb recipe that checks all boxes. First of all it’s delicious; light and just sweet enough with just the right amount of lemon. I happened to add leftover orange rind but that didn’t ruin the recipe. Finally it’s an easy recipe ! Thank you so much for this.
You’re so welcome! So happy to hear that you enjoyed it!
My daughter made this cake today, it was super easy for her to follow the instructions. The cake came out almost perfect! The taste is so good: super moist and not too sweet. Great with some fruits (or coffee for me 😊) thanks for another great recipe! 🙌🙌
I made this olive oil cake for the first time, it was the easiest recipe to follow from all the others I came across. I did add 2 tablespoons of Grand Mariner, a teaspoon of vanilla and some orange zest. Will definitely make it again, more tasty and still moist the next day.
Thank you so much!
Hi loved your recipe . Can you please suggest me an alternative for eggs
Thanks
You can use flax eggs! Hope you enjoy!
I seldom leave recipe reviews; however, this one was superior in every way to all other Olive Oil Cake recipes I have used. It is so easy to prepare. The texture was perfect (I used all-purpose flour as that’s what I had on hand). The flavor was lovely. Tiny tweaks I made were to sub in fresh orange juice and zest for half the lemon, add a sprinkle of cardamom powder, and coat my pan with sugar in the raw. Otherwise, I followed the recipe exactly. It was the ideal dessert to serve on a hot day. All of my guests loved it. Thank you for sharing this recipe!
So glad you liked it Kyle! Love the orange juice and zest idea!
lemon flavor is so overpowering it didn’t taste like olive oil at all.
So sorry to hear that the lemon flavor was overpowering. Feel free to adjust the amount of lemon you use to suit your tastes.
This recipe is the real deal. Easy, healthy enough and so delicious. Big fan.
Thank you!!
I love this cake! Trust the process, the batter was thicker than I expected the first time I made it. I prefer a more mild lemon flavor so 2tbs lemon juice 1tbs water was perfect. I used nonfat Greek yogurt because that’s what I always have in my fridge and it came out fine both times.
One note – maybe tmi but my favorite thing about this cake as a teatime treat is that it will *ahem* absolutely help with constipation. Do with that as you will, I wouldn’t necessarily recommend serving it to company.
Thanks so much, Abigail.
What can I substitute the Greek yogurt with? Would like it to be dairy free.
Hi Sange, I have not tried this recipe with anything other than the Greek yogurt. That being said you could go with a plant based yogurt, I think it should work.
Delicious and so easy, a child could make it. Added a splash of orange blossom water and used cake flour. Recommend and will make again.
Thank you so much, Jennifer!
Do you use plain 2% Greek yogurt or flavoured?
You’ll want to use whole milk plain Greek yogurt. Hope you enjoy!
I absolutely love this cake! Have made it several times and making it again tonight. So easy to stir together. I add a cap of orange blossom water to the batter because I love its flavor with lemon. Thank you for sharing this wonderful recipe!!
You’re so welcome! Thank you for the kind words!
Thought I would add a second comment. I almost always have the Greek Gods honey yogurt. So that’s what I usually use instead of plain Greek yogurt. LOVE ♥️♥️
Fabulous easy recipe! Served warm with blueberries and dusted with powdered sugar and it was a hit! Looking forward to some with coffee in the morning
: )
So glad everyone liked it! It is so good with coffee!
Olive Oil Cake recipe is new to me. I am going to try it!
Hope you enjoy it!
OMG! I don’t think I’ve ever made anything so good! I replaced the lemon with orange and added cardamon. Delicious, thank you!
You’re so welcome!!
OMG IT WAS SO GOOD. Super moist, fluffy and fresh. So happy I doubled the recipe 🙂
Thank you so much! I am so glad you liked the olive oil cake!
Has become a staple for every gathering. So easy and sophisticated at the same time 😉! I play around with the recipe, add orange blossom
water, top it with fresh orange wedges and pistachios. It’s a winner every time. Thank you 🙏🏽
Oo that sounds so good! You’re so welcome glad you like it!
Outstanding! As a simple bachelor I’ve never baked a cake before and followed your recipe exactly as presented – absolute perfection! Incredibly easy and such healthy ingredients too; used a square pan cuz that’s all I have. Can not wait to impress my friends. 🙂
So glad you enjoyed it, Roger! I am sure all your friends will be asking you to make it all the time!
This cake turned out absolutely delicious! I’m used to making chiffon and sponge cakes so I wasn’t sure how much this cake was supposed to rise. I thought it turned out a bit more flat than I anticipated. Do you have any suggestions on how to get the cake to rise a bit more?
Thank you so much! This cake is flatter, more like pound cake.
Good! I prefer a cake that is a little bit sweeter, but this is still a good recipe worth trying.
You can always add a little more sugar to the batter to fit your tastes.
I love this recipe. It was so easy to prepare in one bowl. This was my first time trying an olive oil cake and it’s absolutely delicious. It is moist, fluffy, and the crisp edges from coating the pan with oil are my favorite part besides the dusting of powdered sugar on top, of course. I did double the zest and lemon because I love lemon. Otherwise, this is a quick and easy recipe. Thank You!
You’re so welcome, Janette!
The Olive Oil Cake is so moist, delicious and a five star “Must Have.” I came to this webpage by browsing and I am bookmarking it and signing up for all your recipes. What a beautifully tangy taste and so easy to make too! Thank you so much for sharing and know that this recipe will be repeated for my Church Coffee Hour this week Too!
Thank you so much, Beverly! Welcome, so glad to have you!
Can I use nonfat Greek yogurt? Or does it have to be full fat?
I recommend using full fat, though you can try it with nonfat if you’d like. The full fat helps keep it moist. Let me know what you think if you try it!
I used Greek Non Fat Yogurt and it was delicious. I did not know there is non fat yogurt…humm
I noticed the recipe also mentions orange juice may be used in this Oil Oil Cake recipe. Would the Orange Juice be from a container or a regular Orange? And would the measurements be the same? Baking this again with options of Orange along with the Lemon taste for Easter! thanks
This has easily become my go-to cake and everyone that’s had it has loved it. It is now a staple in our home since we have all the ingredients regularly. Thank you so much for sharing such a delicious treat with us!
Thank you for making it, Denise!
So to be clear–because I am making for a group for the first time–is it ideal to use a spring form pan? I have one, but wasn’t sure.
I haven’t made this cake in a spring form pan. I just use a regular 9in round cake pan. I don’t see any reason why it shouldn’t work, though. Hope you enjoy!
Hello, I use a spring form pan all the time!
Hi there! I’m wondering if you think using honey instead of the sugar to make it a honey olive oil cake would work? I’d add the honey in with the wet ingredients of course!
Hey Lexy, I’ve never tried that – but it does sound amazing, and it should work! You’ll have to let me know how it turns out if you try it!
I made this two days ago and everyone who tried it said it was amazing! This is the best olive oil cake recipe I have ever made and I will absolutely be making this again in the future. Thank you 🙂
Thank you so much! So glad everyone enjoyed it!
Hi. What type of olive oil do you recommend?
Thank you.
You can use either regular, or extra virgin. It depends on how pronounced you want the olive in to be in the cake.
I took a risk in making this for a dinner party as the first time making olive oil cake. It was a hit and everyone loved it!! I added a teaspoon of vanilla paste and sprinkled turbinado on the top to form a sugar crust. This was so delicious, light, and easy to make!! Bookmarking 🙂
Oh yum! Love the idea of a sugar crust – sounds sooo good!
Hi Yumna,
I normally never write reviews on websites, but I felt compelled to do so for this amazing cake. First off, it was super easy to make. Other recipes I checked required two bowls and multiple steps, I wanted something that was simple and fast. And finally and most importantly, the flavors and texture of this magnificent cake were beyond the simplicity of the execution. Thank you for sharing and I will forever consider this cake a staple in my repertoire.
Thank you so much, Zulema, for such kind words! I am so glad you enjoyed the cake and flattered that it made it to your cake repertoire. Truly the highest of compliments, and it means the world!
I didn’t have yogurt and substituted it with sour cream)))) Still came out delicious) Thank you for the recipe:)
So glad you liked it! Sour cream is a great substitute for yogurt!
Can I use a 9″ round pan that is 1.5″ high or do I need to use a pan that is at least 2″ high (like the springform pan)?
Can I use a bundt cake pan or 8″ square pan or to bake this cake?
Any of those options will work. You can notice in the process photos using the 9” round that it’s not a very tall cake. So a smaller pan (Bundt or square) or one with shorter sides will be just fine! Enjoy!
Will sour cream work?
Hi San! Absolutely, you can use sour cream in place of Greek yogurt at a 1:1 ratio. You’ll have to come back and let me know how it turned out!
I’ve made this many times; so good I ate the whole thing in a day. I’ve begun to pace myself. And now I’m experimenting: canola oil because I ran out of olive. Added some tinned pineapple and juices from the tin in lieu of lemon juice. (I had to cook it 40 minutes instead of 35 when I did that.) Also made it with whole-wheat flour! Endless variations, thank you for this user friendly recipe!
Hi Jupiter! So glad you’re enjoying the Olive Oil Cake! The canned pineapple sounds like a great addition, and I love that you are experimenting! I’d love for you to test out my Almond Cake recipe and let me know what you think!
Thanks, I may try that next! These are my parameters. I have to be able to mix the cake by hand and I prefer to cook with oil not butter. I love butter, but it’s easier to work with oil and less expensive too. I’m also a fan of whole-wheat for taste and health reasons. (However I’ve noticed that whole-wheat can present challenges, maybe needs additional soda/eggs for lift.)
Can you do this with regular olive oil not evoo?
Absolutely! It has more of a full-bodied flavor than EVOO but will work just as well.
Easy and delicious. Lighter than I anticipated.
Thank you so much!
Very easy cake to make, and it comes out amazing! Moist, and flavorful. A real crowd pleaser. I will definitely make this cake again.
Thank you so much! I love that!! Hope you continue to enjoy.
so good! i upped the sugar and lemon, and served with a yogurt sauce and more berries
Thank you! Sounds extra delicious.
Hi, what percent greek yogurt do you use? Full fat or 2%? Thank you!
I used full fat!
can I make this as cupcakes?
I have yet to try that, but I think it could work!
Delicious cake, I couldn’t taste the EVOO, and I used a good quality one, maybe it needed to be more fragrant or maybe the lemon juice and zest overpowered it. In any case it was beautifully moist and rich. Topped with grapefruit and blackberries, it was a sophisticated yet simple cake. Perfectly fool proof! I would love to do this recipe with a orange blossom and a labne pistachio frosting
Thank you! That’s perfect. I love the sound of that combination – let me know how it goes!
What kind of olive oil do you use?
Extra virgin olive oil!
I’m about to make this. Have you ever tried making it in a bundt cake form? Would that be double the recipe?
Thank you
Unfortunately I haven’t tried that yet, but I think it will work! It will depend on the size of the bundt cake.
Hi! Did you wind up making it as a Bundt? Did you double?
If you use cake flour instead of all purpose flour, do you need to make an adjustment to the amount of flour?
You can use either for making this olive oil cake! All-purpose flour or cake flour is best.
What changes would you make to this recipe for high altitude? I live in The Mile High City.
Unfortunately I haven’t tried this recipe at high altitudes. You may have to increase the oven temperature and add a little more liquid.
Hi – I live in Denver as well. This always works for me:
1. use only 2/3 – 3/4 amount of leavener (baking soda, powder, yeast, etc) that is used in recipe. I always guess.
2. increase oven temp by 25 degrees
There are of course many more ways you can change the recipe for altitude, but I have found they are insignificant in the end. Most of these include more flour or liquid and less sugar. Too complicated for me.
Good luck!
Delicious cake! So moist and light.
Thank you so much!
This is a simple, delicious and versatile dessert. I made one day ahead and it worked very well. I added some sugar in the raw to the pan before adding the batter and again on top of the batter. Then the next day when I did a very quick (3 minute) reheat in the oven, the sugar in the raw added a slight bite/crunch to the cake. I served with Vanilla ice cream or lemon sherbet as side options rather than yogurt and my family loved it.
Thank you so much! That sounds perfect – I love the way you served it!
Im not a cook but I thought Id try this. What size of a cake pan?
I can’t wait for you to try this! Use a 9” round pan – the full recipe is in the recipe card at the bottom of the page.
Omg this is a delicious cake! My family asked for frosting, so I made a half batch of cream cheese frosting with some lemon juice instead of vanilla, enough to make it spreadable, and it was amazing!
Thank you so much! That sounds delicious – I need to try that frosting next time I make this cake.
I made this for my toddler’s birthday – or should I say I read out the steps and my partner baked it! It was perfect as a ‘nude’ cake, not too sweet and didn’t fall apart when my toddler grabbed handfuls to run around eating. The adults thoroughly enjoyed too, with some fresh berries and greek yoghurt. Yum!
That is amazing! Yay!! I’m glad everyone enjoyed!
I wonder if this could work with gluten free flour?
Unfortunately, I have yet to try that! Let me know if you give it a go.
I’ve tried this recipe at least 50 times. I recently tried it with gluten free cake flour and it tasted better than the regular flour recipe. I highly recommend it!
That’s amazing to hear – I need to try this with gluten free flour next!
Made this olive oil cake last night and followed the instructions except I didn’t have enough lemon juice and used some clementine juice too! Because of COVID and loss of most smell/taste I couldn’t really tell how good it was but it got rave reviews when I brought it in for my boss for Boss’ Day! He said it may be the “most Lebanese cake” he’s had! ❤️And being Lebanese I think that’s high praise!
I need to try this with clementine juice! I am glad your boss enjoyed, and I hope you’re able to get your smell/ taste back soon!
This is my favourite cake! I was so worried when I decided to swap the sugar for maple syrup in this recipe but thought I’d give it a try and it turned out so delicious. I just left it in the oven for almost 45 minute. So light and moist. Making it weekly now, thank you for this!
That is amazing to hear! I’m glad it worked, too! Yay!!
Tried this last night for some friends and it was delicious! I followed the recipe exactly as is but added some extra lemon juice because I love citrus flavours 🙂 So so good! Going to try it with a mix of oranges and lemons next. Thanks Yumna!
That is so great to hear! Yum!! Let me know what you think with the orange and lemon combo.
Made it with 1/2 lavender infused olive oil 1/2 regular olive oil.
Yum!!
How much flower, oil, eggs…. The recipe nowhere?? I die to make it…. Please😁
The full recipe is at the bottom of the page in the recipe card. Let me know if you still aren’t able to locate it!
This was absolutely delicious! I kept everything the same except I added fresh basil to the olive oil. I used about 25-30 smaller leaves from my basil plants that I grow. I rough chopped the basil then added the olive oil and chopped basil to the food processor to really incorporate the basil into the oil. The basil is subtle and compliments the lemon and olive oil really well. I finished it off with a bit of powdered sugar on top and a dollop of homemade whipped cream.
Thank you so much! That sounds delicious, too – so fresh!
Guests loved it and it’s quite easy. Winner!
I made a double batch (2 9″ round cake pans), turned out on a wire rack to cool, then left them upside down and dusted with powdered sugar. Most guests enjoyed it topped with whipped cream and everyone remarked at how light the cake was.
I followed the recipe almost exactly–1.25 cups (144g) of cake flour, all juice and zest from a large lemon (about 4T juice), non-fat plain Greek yogurt, and upped the sugar to just shy of 1 cup. I didn’t have baking powder so in its place I used 1/4 teaspoon cream of tartar + 1/8 teaspoon baking soda. (Measurements are for one batch.) Baking time was spot-on, about 33 minutes in a well preheated oven.
That makes me so happy to hear! That’s perfect. Yay!
Can I double the recipe and use a springform or 9×13 pan? Thanks!
It should work! You may need to adjust the cooking time though.
Great simple recipe. I substituted white whole wheat flour ( ie whole wheat pastry flour) as that was all I had. Also substituted whole fat plain coconut yoghurt Bc I can’t have dairy. It came out fabulous. Light crust outside. Moist on the inside. Thanks f posting this great simple recipe
Thank you so much! I’m glad to hear that this works with other flours too. That’s perfect! You’re so welcome!
This turned out really well. I only had bottled lemon juice and no zest so it was a bit bland, so if you skip zest add some extra flavor. I really want to try this with rosewater or orange blossom water alongside the lemon in the future. Also did a 3:1 sub for baking soda with baking powder as I couldn’t find it and it worked fine.
Yay, I’m glad to hear it! That’s a good point. And, I love that idea! Let me know how that goes!
Wondering if I could add fresh raspberries?
I think it could work! If you don’t add too many and they’re not watery, it shouldn’t affect the recipe too much.
Just made this for a dinner party tonight! It smells/ looks amazing! I “iced” it with lemon curd! Can’t wait to try it after dinner!!
That makes me so happy! A lemon curd?! Yum! I need to try that. Hope you all enjoyed!
Would it be weird if I substituted the Greek yogurt for sour cream ?
I have yet to try that! Let me know if you decide to give that a go.
This was the perfect cake recipe to try for my first baking attempt in many years. I used a little extra lemon juice and zest. Served with whipped cream, berries marinated in balsamic and vanilla with fresh mint garnish. Dinner guests loved it! This cake just became my go to dessert for future dinner parties.
I’m so glad you attempted this and it turned out well! Yay!!
I just tried this recipe for the first time and it didn’t rise much. Just wondering if that’s normal. I did make a couple of subs. I replaced half the evoo with an orange-infused evoo. And I used orange zest/juice in place of lemon. I used cake flour. I haven’t tasted it yet because it’s for company tomorrow. But it looks and smells delicious!
Can’t wait for you and everyone to dig in! Let me know how it turns out. There are a few reasons why the cake might not have risen, but could it be that you took too long to put the cake in the oven?
Now that you mention it, after I put the batter in the pan, I did have to wait about 10 minutes for the oven to preheat. I didn’t k one that could affect the rise. Good to know. But no matter, the cake is delicious and was a huge hit with our guests. Everyone wants the recipe. It’s a keeper! Thanks so much!
That might’ve been it then! So glad to hear you all enjoyed the cake nonetheless!
Old baking powder causes cakes/cookies not to rise well. Baking powder is essentially baking soda and vinegar. I, almost always, substitute 1 teaspoon of baking soda and 1 tablespoon of white vinegar for baking powder. (If the recipe call for baking soda, I still use the extra baking baking soda.) If the cake turns out to salty, cut the salt in 1/2 or do not use it at all as the baking soda is salty .
I bake a lot, so I know my baking powder is fresh. But thanks for the tip on replacing baking powder with baking soda and vinegar. I know baking soda reacts to acid causing baked goods to rise. So that makes sense. I’ll give it a try.
Great cake! Light and moist, this cake won’t last long, everyone loves it. 😉❤
Thank you so much! It definitely won’t last long!
Love this recipe – how can I make it gluten and dairy free (eggs are fine)?
Thank you so much! I have yet to try a dairy free or gluten free version of this recipe.
Can I sub regular flour for almond flour?
I don’t think almond flour will work as well in this recipe.
I love this recipe!! All my family are asking for the recipe. I add more lemon juice and zest to make it quite punchy and it’s amazing. It’s consistency is so smooth and lovely.
Yay!! That’s amazing. I’m glad to hear it!
Added a little more Zest in the cake mix. Also made a Lemon Whip Cream with Lemon Zest. It’s an Adult desert, my dinner guests liked that the cake wasn’t overly sweet.
Such a fun way to personalize this recipe! Sounds amazing!
Very easy to make but the cake was flavorless and not sweet at all (not even subtly sweet). It was pretty moist overall but lacking that rich, dense texture that you’d find from a restaurant-quality olive oil cake.
Thank you for your feedback! The essence of the recipe is in the pleasant aroma and subtle flavor of olive oil, so I’m not sure why that didn’t come through. The type of olive oil cake I created is one with a light and fragrant sponge texture with a hint of zesty lemon.
The trick to a very robust flavor is making sure you use EVOO! (extra-virgin olive oil)
Thank you for sharing this recipe! I just made this cake and it came out really moist, almost too moist. I used full fat greek yogurt. I’m thinking I might try it again using non-fat. Do you think that will help make it a little more light and fluffy? Thanks!
You’re so welcome! That’s perfect. You could try that, but it might turn out dry, as the yogurt gives it moisture and fat.
So good thank you!!!!!!
You’re so welcome!
Should I use the same amount of cake flour as all-purpose flour
I see you responded earlier on this as 1 1/4 cup cake flour for 1 cup of all-purpose flour
So delicious and easy!! We baked on convection at 350 in an 8inch square pan and it finished around 25 minutes, probably could have let it go less. Paired soooo nicely with Kite Hill Vanilla Almond Milk Yogurt!
Thank you so much! Love the sound of that!
I made the cake and tried it shortly after it came out of the oven…delicious! I’ll will definitely make it again. I made add a tad more lemon juice.
Question though….in the “equipment needed” section it shows an 8” pan, however the instructions state to oil 9” inch pan. Which one should we use? I did use a 9” springform pan.
Also, can you use regular olive oil versus EVOO?
This makes me so happy to hear. Yay!! I would use a 9″ round pan. 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.
This was delicious! I reduced the sugar a bit, just as a personal preference, and it came out perfect. Next time I think I’ll try it with a mixture of lemon and orange zest. Thank you for the recipe!
Thank you! That’s perfect. Love that idea!
very tasty but too much oil for a small cake.
Thank you! You can definitely try reducing the amount of oil in this too.
I was craving something bright and spring like. This cake is amazing!! So easy to make and pretty sure everyone has the things to make it on hand. I sprinkles a little sugar on top for any little crunch and served it with whipped cream and strawberries. I’ll be making this often! Next time I might add a little orange!
Thank you so much! That sounds absolutely perfect. I love the sound of that!
LOVE this recipe. It was my first try at making an olive oil cake. I did end up whisking the wet ingredients together first to incorporate some air, but I’m sure it would have been perfect even without that step.
It was light and moist with the perfect amount of flavor from the olive oil and lemon. It will no doubt be my go-to cake from now on. Thank you for sharing!
Thank you! That’s absolutely perfect. Happy to have shared!
would this also work if I wanted to make it in a 6″ cake pan?
It will, but you may need to cook it for a little longer.
Was craving something sweet and did not butter or regular oil so I looked for a cake with olive oil. It exceeded my expectations! It’s soft and airy melts in your mouth and has a wonderful flavor. I will definitely make it again
That makes me so happy to hear! I love that!
Hi I was looking for recipe that is heart healthier and didn’t use butter so thanks however in the nutritional facts it shows trans fat can you tell me where does the trans fat come from?
It’s a very little amount, but it comes from the Greek yogurt and eggs.
Incredible, easy, and truly a beginner-proof recipe for how elegant it is!!!!! Only adjustment I would make is to use 1 cup granulated sugar – you really need more than 2/3 to taste like dessert, and that’s coming from someone that just wanted a light-on-sweetness dessert.
I am definitely going to invest in good-quality olive oil, because you really do taste it. And I went light on the lemon zest this time, so I will follow the instructions and zest an entire lemon next time! And I may go for 4-5 tablespoons of lemon juice next time to really taste it…
Thank you! Taste preferences when it comes to sweetness is definitely a factor to consider, so that’s great to note. Hope you continue to enjoy with those adjustments!
Amazing recipe! I used an entire orange for a single nine inch pan and it turned out super fluffy and moist. Only thing I would change is the amount of sugar. I personally found that my cake barely had any sweetness, even with the added orange so I’ll make sure to add a bit more next time. Otherwise, great recipe and super simple to follow!
Thank you! You can definitely adjust the sweetness to your liking!
Made this moist cake with orange rind and juice. It was delicious! I will make it again!
That makes me so happy to hear! Yay!!
I am unable to have citrus (zest and juice) right now and wonder if it’s possible to omit? Should I replace with another kind of liquid to maintain the same consistency? Thanks 🙂
You can omit it or replace it with another fruit juice!
I like how easy this cake was to make as I am someone who cannot bake by any means! I followed the recipe and used the zest of two lemons but is there anything else I can add to make it taste more like lemon? I could barely taste it in my cake 🙁
So glad you found this easy to make! As this is an olive oil cake, it shouldn’t have an overwhelming lemon flavor. However, you could double the amount of lemon zest and lemon juice to enhance the lemon flavor next time!
Absolutely loved baking this delicious, moist and super light Olive oil cake. I used extra virgin olive oil as suggested and replaced granulated sugar with Castor sugar.
Love the fact it’s one bowl recipe and tastes great every time I bake it. 🤍
Yay!! I love that!
I want to make this cake but I don’t know which to use. Light olive oil. Or extra virgin olive oil. I read a previous comment where the person used extra virgin olive oil and it tasted like olive oil. What did you use in this recipe
I used Extra Virgin Olive Oil!
My new favorite cake! A little bit of jam on the side and it’s amazing! So easy to make and only 35 min to bake. I could make this every day.
That’s incredible! I love that!!
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.
Extra Virgin Olive Oil will be perfect in this!
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.
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.
Do you use the same amount of cake four as AP if you want to use cake flour? Sorry if I missed it …
Yes, that’s correct! You would use 1 ¼ cup cake flour in this recipe.
Looking forward to baking this. Do you recommend full-fat Greek yogurt?
Yay!! Greek yogurt is best here to give it moisture and fat, but you can use plain as well.
Heyy
Can I substitute eggs in this recipe ?
You can swap it for flax egg!
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.
Wow, that’s amazing! I love how you experimented with the different flavors. Thank you so much!!
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 🙂
That’s amazing! So happy you are all enjoying it. Sounds like a delicious version!
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!!
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.
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. 😘
I’m so glad that it turned out good and the whole family enjoyed it! Hope you continue to experiment with baking!
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!
Wow thank you so much! It makes me so incredibly happy to hear!
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!
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.
That makes me so incredibly happy to hear! Yay!! You’re so welcome.
Super easy to make and very delicious! Thank you for this very Tasty Cake recipe!
I made the cake for a work event and it was a hit! It was very easy to make.
That’s amazing! Yay!!
Can you use gluten free flour?
I have yet to try that!
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!
Thank you so much!! I’m glad it worked out that way too!
it was soooooooo yummy everyone in my fam loved it i made it 3times in one week !!!!
That is so great to hear! I love that!!
ABSOLUTELY BEST recipe , thank you for sharing
Wow, thank you so much!
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!
You’re so welcome! It makes me so happy when everyone enjoys it!!
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!
This makes me so happy to hear! Such a great bonding activity!
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🥰🥰
I can’t blame your kids for doing so! Glad you all enjoyed!
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 🙂
I love that! So happy to hear you all enjoyed it!
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❤
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.
Thank you so much!
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.
Thank you! It really can be great on its own!
Such a light, fluffy and delicious cake. My new go to! Love it.
Yay! Thank you!!
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.
Yay! That’s exactly why I love it too. That’s so great to hear. You’re welcome!
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.
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!
That’s amazing! I love the sound of lemon curd with this! Yay!!
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…
You have no idea how happy I am to hear that! Thank you!!
Great recipe! The cake is light, airy, and perfect with coffee or tea! Thank you, Yumna, for yet another gem!
Thank you! I love that!!
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!
Thank you! I’m glad it still worked out that way! Yay!
Made the olive oil cake today and it is heavenly.. I am so excited.. Easiest, tastiest, cake ever..
That’s amazing! Yay!!
Looking for an olive oil cake recipe 🙂 can I sub the sugar for coconut sugar or would it not work?
Any type of granulated sugar will work!
I’m so excited for this new monthly challenge! This is my new go to cake recipe! It was delicious!
That makes me so happy to hear! I love that!
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!!
That makes me so happy to hear! Thank you!!
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.
I’m so glad to hear it! I love the orange version of this. Hope they love it too!
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 !
Everything I was going for! That’s perfect!
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.
I love that you gave it a try! Yay!!
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🤤
That’s perfect! Thank you!!
I made the Olive cake it it’s wonderful cake, my family love it 🫒🥧❤️👌
That’s amazing! Thank you!
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.
That’s perfect! Thank you!!
Looks yummy 😋 will try this recipe .
Thank you! Excited for you to give it a go!
Cant wait to try it 🙂
Hope you enjoy!
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!
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!”
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 …
That’s what I was going for! Yay! Thank you so much!
This was a hit with the family! So easy to make, and delicious! Loved the lemon flavor.
That makes me so incredibly happy to hear! Yay!!
This cake is so moist and flavorful, when I made this it didn’t even last 24 hours in my house!
I’m so glad it was such a winner!
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!
Such a great bonding activity! That’s great to hear!!
This was so super simple to make and tasty! My 2 year old niece had fun helping me mix everything up…definitely recommend.
I love that! Yay!!
Yumna sounds and looks delicious! I need to try it this weekend.
Thank you! I hope you do!!
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 😊
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!
That sounds lovely! Hope you had a great Mother’s Day celebration!
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!
Made it on Saturday and it was a hit. Amazing cake for entertaining!
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! 🙂
Thank you for sharing! That’s perfect – everything I was going for!!
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 😊
I love that! Aww, thank you so much!
Haven’t made yet but it’s on my list
Let me know what you think once you do!
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!
That’s perfect! Definitely give that a try and let me know how it goes!
Made this cake for Ramadan and it was so delicious! Thank you for suggesting it for the May cooking challenge 😋
Light, pleasant and oh so easy! Loved making this cake as part of the May Cooking Challenge!
Thank you! I love that you joined the challenge!
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!!
That makes me so happy to hear! Yay!!
Just made it today along with your homemade whipped cream! Bringing it to work tomorrow and everyone is so excited!
I love that! Hope they all enjoy!
We had your lemon olive oil cake for Mother’s Day celebration and oh my! YUM YUM!! It was so good! Thank you
A great way to celebrate! Yay! You’re so welcome!
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.
Yay! That’s perfect!
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!
If I use cake flour, should I still use 1 1/4 cup or less?
Yes! I would use 1 ¼ cup.
This was so delicious!!! Moist and fluffy and the hint of lemon just makes this the perfect dessert.
I love that! Thank you!!
Made this today with the kids, super simple and it was a hit with the whole family!
That’s incredible! Yay!!
So delicious and easy to make in one bowl- I’ve already made it multiple times!! 🙂
That makes me so happy to hear! Yay!
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.
Thank you! The versatility is definitely one of my favorite parts too!
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!!
Thank you so much! I love everything about that! You’re so welcome.
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!
That’s such a fun bonding activity! It makes me so happy to hear! Yay!!
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 !
Perfect idea! Yay!!
I only have extra virigin and Greek extra virgin olive oil, which would be better? Thanks.
Hmmm, either will work, but I think it’d be good with the Greek extra virgin olive oil!
I followed your recipe and put them in little muffin tins to make for my mom for Mother’s Day. Thank you!
You’re welcome! Hope she enjoyed!!
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!
Perfect time to enjoy it! Love that they gave it a try and enjoyed it too!
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 🤩
I made the 2x recipe
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!
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.
That’s perfect! I love the creativity with testing out different citruses!
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.
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!
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!
Thank you! I love that it tasted just as good, if not better, the next day!
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 🙂
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!
That’s such an exciting idea! I love that!
Loved this recipe, it is the perfect tea party cake. Fluffy, light and goes fabulous with the greek yogurt. Thank you for sharing!
Aww, thank you so much! Always happy to share!
Great recipe and very easy to whip up! Fluffy, moist, and light. Our new go-to cake!
Thank you so much! That’s amazing!
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. 😊
Aww, yay! That makes me so happy to hear. Can’t wait to see it!
My family loved it!
Yay!!
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!
I’m so glad to know it works as muffins too! You’re welcome!
I am going to try this rcipe next week while I’m on Staycation.
Yay! Definitely something to look forward to!
I loved this olive oil cake! Our new fave at home, thank you for sharing the recipe. 😊
That’s amazing! You’re so welcome!
This is the best ever! The flavours come together so beautifully. Thanks for sharing.
Thank you! Happy so have shared!
Looks great
Thank you!
I would love to try to make this cake. I’ve seen it a few times but have never tried it.
Thank you
Let me know what you think once you give it a try! You’re welcome!!
I LOVE olive oil cake and this one did not disappoint! Used Meyer Lemons for an extra delicious flavor!
I love the sound of that! Yay!!
Loved it!! My husband also loved it !
That’s amazing!
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!!
That makes me so happy to hear! I’m so glad you all enjoyed it!
Made this cake today and in one word WOW!! So easy and so full of flavors!! Thank you for this recipe 💝💝
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💚💚
I love that you gave a new cake recipe a try! Definitely do!!
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
That sounds absolutely amazing! Yay!!
Love the simplicity of this. Especially how light it is! Thanks @feelogoodfoodie 😋
Yay! You’re so welcome!
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!!
That’s perfect! Thank you so, so much!
Tried this recipe and it was DELICIOUS and so easy to make! So soft and the olive oil flavored really POPPED!!
Thank you!!! I absolutely love that!
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.
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
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!!
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!
I love the sound of those together! Hope you continue to enjoy it with the different varieties of toppings!
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?
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.
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.
That’s the best compliment ever! The powdered sugar is a great way to add a little something to the recipe. Yay!!
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.
I’m glad it still worked out that way! Thank you!
This cake is to die for… so light and delicious! We’ve made this for friends and family and they have all loved it ! 🙂
Exactly what I was going for! Thank you, Cait!
Love this! Perfect for weekend brunch!
Thanks so much!!