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!
Servings 8 servings
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.
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.
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