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
Equipment
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.
Video
Notes
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
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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