Lemon and olive oil cake
Delight in the fresh and zesty flavors of our Lemon Olive Oil Cake. Made with Greek yogurt, olive oil this moist and fluffy cake is perfect for any occasion. Simple ingredients, extraordinary taste!
- 02 Feb 2025
- Cook time 40 min
- Prep time 20 min
- 12 Servings
- 8 Ingredients
This Lemon and Olive Oil Cake is perfect for any occasion, whether it's a relaxed brunch or an elegant dessert course. Combining simple and wholesome ingredients, this cake is easy to prepare and promises a burst of refreshing citrus taste with every bite.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the sugar and eggs. Using an electric mixer, beat them together until the mixture is pale and fluffy—about 3-4 minutes.
- Add the lemon juice, Greek yogurt, and olive oil to the bowl. Mix until well combined.
- Sift the self-raising flour into the bowl with the wet ingredients. Add a dash of salt.
- Gently fold the flour and salt into the wet mixture using a spatula. Ensure that the mixture is smooth and well-combined without over-mixing.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the powdered sugar. Once the cake is completely cooled, dust the top generously with the powdered sugar.
- Slice the cake and serve it plain, or with a dollop of Greek yogurt or freshly whipped cream on the side. Enjoy your Lemon and Olive Oil Cake!
Tips:
- Ensure all ingredients are at room temperature before you start; this helps in achieving a smoother batter.
- Use fresh lemon juice for the best flavor profile.
- Do not overmix the batter; mix just until the ingredients are combined to keep the cake light and airy.
- Line your cake tin with parchment paper to prevent the cake from sticking.
- Let the cake cool completely before dusting with powdered sugar to avoid melting the sugar.
Congratulations! You've successfully prepared a delicious Lemon and Olive Oil Cake. With its light, fluffy texture and perfect balance of sweet and tangy flavors, this cake is sure to become a favorite in your recipe collection. Serve it with a dusting of powdered sugar or a dollop of Greek yogurt for an extra touch of indulgence. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 4.34g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 0.38g | 1% |
| Sugar 22g | 22% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.47g | 5% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 33mg | 6% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.24mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 0.32mg | 0% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 0.06ug | 0% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.30mg | 3% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 60mg | 2% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.35mg | 3% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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