This lemon olive oil cake is lightly sweet, tangy and full of bright citrus flavor. It’s tender from Greek yogurt, bold from good olive oil, and the kind of easy cake you’ll be making on repeat!
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About This Recipe
This lemon olive oil cake is full of bright citrus flavor with the most tender crumb, thanks to rich olive oil and tangy Greek yogurt. A whole lemon, both the zest and juice gives the cake its signature pucker with the perfect amount of sweet and tartness.
This would be fabulous with a cup of tea or coffee or after at the end of a Mediterranean inspired dinner of roast chicken with fennel and citrus or grilled salmon.
📋 Ingredients
- Olive Oil: This is the time to use good quality extra virgin olive oil for the best flavor.
- Whole Lemons: Both the lemon zest and juice are added to the batter for extra lemony flavor. Use a microplane to zest the lemon.
- Greek Yogurt: Use low fat or full fat plain Greek yogurt, which is thick and tangy.
- Vanilla Paste: Thicker than extract and flecked with vanilla bean specks. You can use extract if that’s what you have.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Citrus: Try grapefruit, blood orange, Meyer lemon, or even lime for a twist. A combination of citrus would also be delicious.
- Flour: I haven’t tested almond flour here, but a trusted 1:1 gluten-free flour blend should work.
- Vanilla: Use vanilla extract if you don’t have paste.
- Nuts: Add toasted slivered almonds or chopped pistachios to the batter for added texture and flavor.
- Garnishes: Add fresh berries and whipped cream.
⏲️ Instructions
Mix Wet Ingredients: Whisk together olive oil, sugar, eggs, yogurt, lemon juice, zest, and vanilla until smooth.
Pour Batter: Transfer the batter into the prepared springform pan lined with parchment. Bake until golden and a toothpick comes out clean.
📍 Recipe Tips
- Pan choice: A springform cheesecake pan ensures the cake releases easily.
- Parchment lining: I recommend lining just the bottom with parchment and spraying the sides with cooking spray. The parchment can crinkle on the sides and into the batter.
- Testing doneness: Insert a toothpick in the center and if it comes out clean, the cake is ready.
- Cooling: Let it cool slightly before slicing.
Serving Suggestions
This olive oil cake pairs beautifully with a cup of tea or coffee. But also alongside other sweets or after a Mediterranean dinner.
- Alongside baklava or pear ginger cake for a dessert spread.
- After a light seafood dinner of seafood pasta or grilled shrimp with preserved lemons.
More Dessert Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Lemon Olive Oil Cake with Greek Yogurt
LittleFerraroKitchen.com
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup olive oil
- 2 eggs
- ¾ cup white sugar
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla paste or vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan with olive oil or butter, line the bottom with parchment paper, and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the olive oil, eggs, sugar, lemon zest, lemon juice, yogurt, and vanilla until smooth and well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly in the pan before releasing. Dust with powdered sugar before serving, if desired.
Notes
- Pan: Use a springform pan for easy release. Line the bottom with parchment and spray the sides.
- Doneness: Bake until a toothpick inserted in the center comes out clean.
- Cooling: Let the cake cool slightly before slicing.
- Citrus Variations: Try grapefruit, blood orange, Meyer lemon, or lime.
- Add-ins: Stir in toasted almonds or pistachios for texture.
- Garnish: Top with fresh berries and whipped cream.
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