Description
A moist and zesty Lemon Olive Oil Cake, perfect for any occasion.
Ingredients
Scale
- 1 cup olive oil
- 1 cup granulated sugar
- 4 large eggs
- 1 cup Greek yogurt
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the olive oil and sugar in a large bowl until well combined.
- Add the eggs, Greek yogurt, lemon juice, and lemon zest, mixing until smooth.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with coffee or tea.
Notes
Use fresh lemons for the best flavor. Store covered at room temperature for 2-3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg