Save Bright and moist with the gentle tang of lemon and the unique richness olive oil brings this cake is the kind of bake that will win over both citrus lovers and people who just want a not too sweet dessert with coffee or tea.
The first time I tested this I was surprised how the olive oil made everything plush and rich without tasting heavy. Now I bake it anytime I want something crowd-pleasing and easy.
Ingredients
- All-purpose flour: gives structure and creates a soft crumb. Look for unbleached flour for best results.
- Sugar: provides sweetness and keeps the cake moist. Choose fine granulated if possible so it dissolves well.
- Baking powder and baking soda: help the cake rise and provide a tender texture. Always check they are fresh for good lift.
- Eggs: bind the ingredients and add richness. Use room temperature eggs so the batter blends smoothly.
- Olive oil: brings moisture and subtle flavor. Opt for a buttery fruity olive oil that is not too peppery.
- Greek yogurt: adds tang and makes the crumb extra soft. Use full fat for maximum richness.
- Lemon zest and juice: infuse the cake with fresh citrus flavor. Pick organic lemons if you can and zest before juicing.
- Powdered sugar: perfect for a pretty final dusting. Sift it for a delicate finish.
- Whipped cream: makes each slice feel special. Go for softly whipped cream with just a kiss of sweetness.
Instructions
- Prep the Pan and Oven:
- Grease a nine inch cake pan with a bit of olive oil or line it with parchment paper. Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius so it is piping hot when your batter is ready.
- Mix the Dry Ingredients:
- In a medium bowl whisk together the flour sugar baking powder and baking soda until no lumps remain. This gets everything distributed and helps the cake stay fluffy.
- Beat the Wet Ingredients:
- In a large bowl whisk the eggs with olive oil Greek yogurt lemon zest and lemon juice. Keep going until the mixture looks smooth glossy and pale yellow.
- Combine Wet and Dry:
- Gently add your dry ingredients into the wet mixture. Use a spatula to fold things together just until no dry patches remain. The key is not to overmix or the cake gets tough.
- Bake the Cake:
- Pour the batter into your prepared pan and use the spatula to level the top. Bake for forty to forty five minutes until the top is golden and a toothpick in the center comes out clean or with just a few moist crumbs.
- Cool and Serve:
- Let the cake rest in the pan for ten minutes. Turn out onto a rack and cool completely. Dust with sifted powdered sugar and serve plain or with a generous dollop of whipped cream for a bakery style finish.
Save Olive oil is my favorite twist for citrus cakes because it adds a beautiful soulfulness you cannot get from butter. My grandmother would always use the very last drops from the winter lemon haul in a cake just like this so it feels nostalgic every time I bake.
Storage Tips
Once the cake is cool wrap tightly in plastic or keep in an airtight container at room temperature for up to three days. For longer storage slice and freeze in layers with parchment between them. Thaw at room temp or microwave for a gentle warm up.
Ingredient Substitutions
If you do not have Greek yogurt you can use sour cream or plain whole milk yogurt. For a dairy free version try coconut yogurt. Neutral vegetable oil works if you do not love olive oil but the flavor will be more simple.
Serving Suggestions
This cake is lovely with afternoon tea a little fruit compote or a drizzle of honey. For brunch top with blueberry jam or a handful of fresh berries. Dress up slices for dessert with whipped cream or clotted cream and extra lemon zest.
Cultural Roots
Lemon olive oil cakes are classic across Mediterranean regions especially in Italy and Spain where olive oil is treasured for baking. The recipe honors simple rustic flavors but feels at home on a modern brunch table too.
Seasonal Adaptations
Use Meyer lemons for a sweeter more floral note when they are in season Try adding poppy seeds for crunch or a handful of chopped pistachios for Mediterranean flair Mix in raspberries or blueberries in the late summer for a burst of color
Success Stories
A friend of mine keeps this recipe handy for last minute dinner parties because it never fails. The aroma alone will put everyone in a good mood. If you ever needed proof simple ingredients create magic this cake is it.
Freezer Meal Conversion
After cooling completely slice the cake and wrap each portion well. Place in a zip top bag and freeze for up to two months. Reheat gently in the microwave or enjoy at room temperature for a quick snack.
Save This cake is proof that even pantry basics and a few fresh lemons can create something special. Enjoy a bright slice year round for sunshine on any table.
Recipe FAQs
- → What gives this cake its moist texture?
Olive oil and Greek yogurt create a moist, tender crumb while enhancing the cake’s flavorful richness.
- → Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt’s creaminess and tang provide extra texture and flavor to the cake.
- → Why add lemon zest and juice?
The combination ensures bright citrus flavor throughout, enhancing both aroma and taste.
- → How can I add a creative twist?
For added sweetness and color, fold fresh blueberries into the batter before baking.
- → What’s the best way to serve this cake?
Dust with powdered sugar and serve with a generous dollop of whipped cream for a light finish.
- → Can this cake be made ahead of time?
Absolutely! This cake keeps well and its flavors develop beautifully after a day.