Lemon Olive Oil Yogurt Cake

Prep: 15 minutes   Cook: 35 minutes   Total: 50 minutes   Serves: 10 servings

Why you’ll love this recipe

The batter comes together with a whisk, the lemon flavor comes from both zest and juice, and the cake is flavorful enough to serve plain. It works for brunch, an afternoon snack, or a simple dessert.

Ingredients

• 1¾ cups (210 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 large eggs, at room temperature
• ¾ cup granulated sugar
• ½ cup extra-virgin olive oil
• ½ cup plain whole-milk Greek yogurt, at room temperature
• 2 tablespoons finely grated lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar for the top (optional)

Instructions

1. Heat the oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the eggs and sugar for about 1 minute, until slightly thickened. Slowly whisk in the olive oil, then whisk in the yogurt, lemon zest, lemon juice, and vanilla.
4. Fold the dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.
5. Spread the batter evenly in the prepared pan and sprinkle with coarse sugar, if using.
6. Bake for 32 to 38 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs. Cool in the pan for 15 minutes, then turn onto a rack to cool completely.

Success tips and variations

• Zest the lemons before juicing them; avoid the bitter white pith.
• Use a mild, fruity olive oil rather than an aggressively peppery one.
• Measure the flour by spooning it into the measuring cup and leveling it, or use the gram weight.
• For a dairy-free version, use a thick unsweetened plant-based yogurt.

Storage and reheating

Keep the cooled cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months and thaw at room temperature.

Food-safety note: Use clean utensils when handling raw eggs, bake the center fully, and refrigerate the cake promptly if topped with whipped cream or another perishable garnish.

Estimated nutrition

Per serving: 270 calories, 5 g protein, 33 g carbohydrate, 13 g fat, 1 g fiber, and 230 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.