Olive Oil Cake Recipe
Olive oil cake made with high-quality olive oil, Greek yogurt, fresh lemon, and a few pantry staples mixed in one bowl and in the oven in 10 minutes!
Servings: 8 servings
Equipment
- Round 9" Cake Pan
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 at room temperature
- 3 tablespoons lemon juice
- 1 lemon zested
Instructions
- Preheat the oven to 350ºF. Oil a 9" round cake pan.
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Create a well in the flour mixture and add the olive oil, Greek yogurt, and eggs. Whisk into the flour mixture.
- Add the lemon juice and lemon zest. Stir until completely combined with no lumps.
- Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.
Video
Notes
- My Top Tip: Use room temperature eggs. The yolks are softer at room temperature and easier to incorporate into the batter.
- Storage: Store the olive oil cake in an airtight container at room temperature for up to 4 days. If you frost the cake, keep it in the fridge.
- Freezing: Wrap individual slices of the olive oil cake in aluminum foil, then place them in a freezer-safe bag or container. The cake will last in the freezer for up to 3 months. Thaw in the fridge overnight before decorating or serving.
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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