Cook The Book: Lemon Olive Oil Cake – a delicious recipe with extra-virgin olive oil, flour, baking powder, baking soda, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put oven rack in center position and heat oven to 325u00b0F. Lightly oil a 9-inch springform pan.
2
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3
With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick. Add yogurt zest; beat to combine. With mixer on medium speed, add oil in a quick steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated.
4
Pour batter into pan. Bake, rotating pan once, until cake is golden, center springs back to touch, and edges pull away from pan, 40 to 45 minutes. Cool for a minute or two on rack, then release from pan and cool completely before slicing.
659
kcal
Calories
28
g
Fat
88
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 extra-virgin olive oil, plus extra for the pan, 1 1/2 cups unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.
Yes, Cook The Book: Lemon Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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