Lemon Olive Oil Cake with Greek Yogurt
This bright and tender lemon olive oil cake is made with fresh lemon zest and juice and tangy Greek yogurt. Perfect alongside coffee or tea!
Servings: 10 servings
Calories: 246kcal
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.
Nutrition
Calories: 246kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 132mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg