Lemon And Olive Oil Yogurt Cake With Fresh Blackber

Name: Lemon And Olive Oil Yogurt Cake With Fresh Blackberry Limoncello Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Turbinado Or Raw Sugar; 1/2 teaspoons Pure Vanilla Extract; 1 cup Plain Greek Yogurt; 1/3 cups Extra Virgin Olive Oil; 1/3 cups Freshly Squeezed Lemon Juice; 1 whole Lemon, Zested; 2 whole Eggs; 1-1/2 cup Unbleached Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; _____; FOR THE SAUCE:; 6 ounces, weight Fresh Blackberries; 1 Tablespoon Limoncello; 1 Tablespoon Brown Sugar; 1 teaspoon Freshly Squeezed Lemon Juice; 8 ounces, weight Creme Fraiche

Servings: persons

FOR THE CAKE:
1 cup Turbinado Or Raw Sugar
1/2 teaspoons Pure Vanilla Extract
1 cup Plain Greek Yogurt
1/3 cups Extra Virgin Olive Oil
1/3 cups Freshly Squeezed Lemon Juice
1 whole Lemon, Zested
2 whole Eggs
1-1/2 cup Unbleached Flour
2 teaspoons Baking Powder
1/4 teaspoons Salt
_____
FOR THE SAUCE:
6 ounces, weight Fresh Blackberries
1 Tablespoon Limoncello
1 Tablespoon Brown Sugar
1 teaspoon Freshly Squeezed Lemon Juice
8 ounces, weight Creme Fraiche

1
Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan (make sure to use one with sides that are at least two inches tall), with parchment paper. Grease and lightly flour the pan and paper (I used a butter and flour spray which worked beautifully.)
2
In a large bowl whisk together the sugar, vanilla, yogurt, olive oil, lemon juice and zest. Then whisk in the eggs one at a time.
3
Sift the flour, baking powder, and salt right over the cake batter. Slowly whisk in the flour until just combined. Pour the batter into the pan and let it rest for around 15 minutes.
4
Bake the cake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out crumb free. Allow the cake to cool in the pan for ten minutes then carefully flip the cake onto a large plate and then back onto the cooling rack for a little longer.
5
While your cake is baking, make the Blackberry Limoncello Sauce. Blend blackberries, limoncello, brown sugar, and 1 teaspoon of lemon juice together using a blender, food processor or, my way, a stick blender, until smooth.
6
Strain sauce through a sieve into a medium sized bowl, pressing down on the seeds to extract as much liquid as possible. Cover and refrigerate the sauce until ready to use.
7
Serve cake warm or at room temperature with a healthy dollop of creme fraiche and large spoonful of Blackberry Limoncello Sauce.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Turbinado Or Raw Sugar, 1/2 teaspoons Pure Vanilla Extract, 1 cup Plain Greek Yogurt, and more.

Yes, Lemon And Olive Oil Yogurt Cake With Fresh Blackberry Limoncello Sauce 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.

That's it — enjoy your meal!

Lemon And Olive Oil Yogurt Cake With Fresh Blackberry Limoncello Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions