Lemon Yogurt Olive Oil Cake Recipe

Name: Lemon Yogurt Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs 3 eggs = 150 g, at room temperature; 1 large egg yolk 1 egg yolk = 15 g, at room temperature; 2 teaspoons pure vanilla extract 2 tsp. = 4.2 g; 1 cup granulated sugar 1 cup = 200 g; 1 1/2 cups all purpose flour 1 1/2 cups = 180 g; 1/2 teaspoon baking powder 1/2 tsp. = 2 g; 1/2 teaspoon baking soda 1/2 tsp. = 2 g; 1/4 teaspoon fine sea salt 1/4 tsp. = 1.5 g; 3/4 cup greek yogurt full-fat; 3 lemons 1 Tbsp. or 6 g zest per lemon, zested; 3/4 cup extra virgin olive oil 3/4 cup = 158 g; coconut oil baking spray; confectioners' sugar for dusting

Servings: persons

3 large eggs 3 eggs = 150 g, at room temperature
1 large egg yolk 1 egg yolk = 15 g, at room temperature
2 teaspoons pure vanilla extract 2 tsp. = 4.2 g
1 cup granulated sugar 1 cup = 200 g
1 1/2 cups all purpose flour 1 1/2 cups = 180 g
1/2 teaspoon baking powder 1/2 tsp. = 2 g
1/2 teaspoon baking soda 1/2 tsp. = 2 g
1/4 teaspoon fine sea salt 1/4 tsp. = 1.5 g
3/4 cup greek yogurt full-fat
3 lemons 1 Tbsp. or 6 g zest per lemon, zested
3/4 cup extra virgin olive oil 3/4 cup = 158 g
coconut oil baking spray
confectioners' sugar for dusting

1
Position an oven rack in the center of the oven and preheat the oven to 350u00b0F/180u00b0C/gas 4.
2
Generously coat the bottom and sides of a 9-in/23-cm round cake pan with baking spray. Line the bottom of the pan with a circle of parchment paper, and coat the parchment with baking spray. Set aside.
3
Place the eggs, egg yolk, and vanilla in the bowl of your KitchenAid(R) Stand Mixer fitted with the wire whip. Attach the KitchenAid(R) Sifter + Scale Attachment. Close the ingredient valve. Weigh the sugar in the ingredient hopper. Using the whip attachment, turn the mixer on low speed, open the ingredient valve, and sift the sugar into the mixer bowl. Beat the egg mixture on medium-high until it forms soft ribbons and turns light yellow, about 3 minutes. Turn the mixer off.
4
Close the ingredient valve, and then weigh the flour, baking powder, baking soda, and salt in the ingredient hopper, taring the scale between ingredients. (Keep the hopper closed while you add the yogurt, lemon zest, and olive oil.)
5
Add the yogurt and lemon zest to the egg mixture in the bowl. Mix on medium-low speed until incorporated. With the mixer on low speed, slowly drizzle in the olive oil until well combined.
6
With the mixer running, open the ingredient valve, and sift in the flour mixture, just until the flour disappears. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl.
7
Using a rubber spatula, spread the batter evenly in the prepared pan. Bake until the cake is deeply golden brown on top, is just starting to pull away from the sides of the pan, and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. For even baking, at the midpoint, rotate the pan from front to back. Place the cake on a wire rack and let cool for 15 minutes. Run a table knife around the inside edge of the pan to loosen the cake. Invert the cake onto a cake plate and peel off the parchment paper. Let cool completely. Dust just the edges, or the entire top with confectioners' sugar before serving. The cake is best when served on the day it is baked. The cake will keep at room temperature for 2 to 3 days in a covered container.

971

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 13 ingredients. The key ingredients include: 3 large eggs 3 eggs = 150 g, at room temperature, 1 large egg yolk 1 egg yolk = 15 g, at room temperature, 2 teaspoons pure vanilla extract 2 tsp. = 4.2 g, 1 cup granulated sugar 1 cup = 200 g, and more.

Yes, Lemon Yogurt 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.

That's it — enjoy your meal!

Lemon Yogurt Olive Oil Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions