Olive Oil Lemon Cake with Greek Yogurt
EverydaySuper easy and incredibly moist — olive oil and Greek yogurt make this bright, lemony cake irresistible.
1Ingredients
- 240g (1 cup) whole full-fat Greek yogurt
- 75g (1/3 cup) EVGE extra virgin olive oil
- 200g (1 cup) sugar
- Zest of 1 lemon
- 60g (1/4 cup) freshly squeezed lemon juice
- 2 eggs
- 210g (1 3/4 cups) sifted plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
2Instructions
This is super easy and my son's favorite cake! Olive oil makes the cake more moist, as does the yogurt — and more healthy too!
Why Olive Oil?
EVGE extra virgin olive oil adds a subtle fruity depth that butter can't match. Combined with Greek yogurt, it creates an incredibly tender crumb that stays moist for days.
The Method
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Preheat your oven to 350°F.
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Grease an 8x8 inch or similar size pan with olive oil.
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In one large bowl, mix all the wet ingredients (yogurt, olive oil, sugar, lemon zest, lemon juice, and eggs) until well combined.
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In another separate bowl, combine the flour, baking powder, and salt.
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Pour the wet ingredients mixture into the flour and, using a wooden spoon, mix until just combined. Do not overwork the batter!
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Pour into the baking pan and cook for approximately 45-50 minutes. The cake is ready when it has browned on top and a skewer inserted into the center comes out clean.
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Leave it to cool in the cake pan for five minutes and then invert it onto a cake cooler.
Optional Topping
If desired, sprinkle the cooled cake with sugared lemon zest: combine one tablespoon of lemon zest with two tablespoons of sugar.
Kali Orexi!
3Tips & Notes
A Note on Olive Oil
For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.
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