Olive Oil Cake

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The best part? This cake actually improves over a day or two. The flavors deepen, the texture settles into this perfect tender-crumbed thing, and it becomes even more craveable.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8

Course: Desserts

Cuisine: American

Calories: 334

Ingredients Method Nutrition Notes

Ingredients

1 1/4 cup all-purpose flour
2/3 cup granulated sugar
1/2 tsp granulated sugar
1/4 tsp baking soda
1/4 tsp salt
2/3 cup olive oil
1/2 cup greek yogurt
2 large eggs
3 tbsp lemon juice
zest of a lemon

Equipment

mixing bowl set
balloon whisk

Method

Preheat oven to 350ºF and oil a 9” round pan.
Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
Add lemon juice and zest and stir until completely combined and there are no lumps.
Pour batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted comes out clean.
Allow to cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.

Nutrition

Calories: 334kcalCarbohydrates: 34gProtein: 5gFat: 20gSaturated Fat: 4gCholesterol: 49mgSodium: 139mgPotassium: 59mgFiber: 1gSugar: 18g

Notes

Storage: The cake will be kept for 4 days in an airtight container. If frosted, it needs to be kept refrigerated.

Freezing: You can freeze the cake for up to 3 months. Store in a freezer safe container or aluminum foil. Thaw in the fridge overnight before decorating or serving.

Substitutions: Use cake flour rather than all purpose flour for an extra fluffy cake. Do not substitute the olive oil.

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