In this simple and delicious Greek Yogurt Olive Oil Cake, olive oil imparts fruity flavor and keeps the cake extremely moist and tender. So if you have a top-quality mild-flavored extra-virgin olive oil, this is the time to use it.
The recipe is easy and needs just one bowl and a whisk to make the batter. Start with the dry ingredients and then whisk in the olive oil, Greek yogurt, and eggs. Add in the lemon juice and lemon zest for extra flavor and stir until completely combined and there are no lumps of flour. Pour the batter into an oiled 9-inch cake pan and bake until golden brown. Serve warm, dusted with confectioners’ sugar and dolloped with Greek yogurt if desired. This is my new favorite snacking cake to enjoy on a cold winter day.
To make the Greek Yogurt Olive Oil Cake, you will need the following ingredients:
Preheat the oven to 350 °F and oil a 9-inch cake pan.
In a large bowl, whisk together 1 ¼ cups all-purpose flour, ⅔ cup granulated sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
Make a well in the flour mixture and add ⅔ cup olive oil, ½ cup Greek yogurt, and 2 large eggs and mix until just combined.
Add in 3 tablespoons lemon juice and lemon zest and stir until completely combined and there are no lumps of flour.
Pour the batter into the prepared baking pan.
Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool for at least 10 minutes before slicing.
Slice and serve with a dollop of Greek yogurt and fresh raspberries if you wish. Enjoy!
This Greek Yogurt Olive Oil Cake is moist, tender, and delicious. For extra flavor, it is hinted with fresh lemon juice and zest. Give this recipe a try soon, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes!
Great! Thanks for sharing the delicious recipe!
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