Lemon Olive Oil Cake
by Kirby Manson
July 2, 2021
Olive Oil cake has been a staple in many Mediterranean homes for generations. This light, fragrant, not-to-sweet cake is simple to make (even for beginners) and always ends up a show stopper! It's irresistibly moist (thanks to the olive oil), rich, and flavorful without being cloyingly sweet or overpowering. Since this recipe does not use any butter you do not have to wait for butter to come to room temperature before beating it in with the eggs and sugar. Not to mention, extra virgin olive oil is a much healthier option that's scientifically proven to be good for the heart, boosts the metabolism, slows down the aging process, and fights mood disorders & depression. My Greek Orchard Extra Virgin Olive Oil adds a robust smooth flavor that compliments the sweet fruitiness of the lemon juice and zest in the batter. You can enjoy this cake without any topping or dress it up to fit the occasion with some homemade whipped cream and seasonable fruit! My Greek Orchard's Extra Virgin Olive Oil takes this cake recipe from delicious to divinely delectable (try saying that five times fast)! Whether it's served with brunch, afternoon tea, or at your next dinner party this elegant treat is sure to please every palette!
10 - 15 minutes
1 1/4 cup cake flour (*all-purpose flour can work as a substitute)
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup My Greek Orchard Extra Virgin Olive Oil
1/2 cup Greek yogurt (plain or strawberry)
2 large eggs at room temperature
lemon juice of 1 lemon (approximately 3-4 Tbsp,)
zest of 1 lemon (approximately 2-3 Tbsp.)
Preheat oven to 350 degrees Fahrenheit and grease an 8 inch round cake pan with My Greek Orchard Extra Virgin Olive Oil and line bottom with parchment paper.
(*Pro Tip: Greasing a pan with butter can cause the edges of the cake to stick. Using high quality oil like MGO with a high burning temp will keep the cake from sticking and add flavor!)
- In a large bowl, mix all the dry ingredients (cake flour, sugar, baking powder, & baking soda) together.
- Create a well in the middle of the flour mixture and add My Greek Orchard Extra Virgin Olive Oil. Greek yogurt, and eggs. Whisk into flour mix until well incorporated.
- Add lemon juice and zest. Stir until completely combined and there are no lumps.
- Pour batter into the greased cake pan, tapping the sides to remove any air bubbles. Bake cake for 30 minutes or until an inserted toothpick comes out clean. Let cool in pan for 10-15 minutes before removing.
- Decorate with homemade whipped topping, blueberries, and slice strawberries. Enjoy!!!
Olive oil cake is great for the hotter summer months because it of its light spongey texture! It's also perfect for beginner bakers and kids since everything can be mixed together by hand in one large bowl. By letting the kids help pour the ingredients in, stir the batter, and decorate the top of the cake this easy cake recipe becomes a fun, albeit messy, family project. I had my 4 year old daughter spread the homemade whipped topping on the cake and then decorate it to look like an American flag with blueberries and sliced strawberries, While it may not be the prettiest cake I've ever made, it sure was the funnest!!!