Greek Yogurt Olive Oil Cake

Lemon cake slice topped with blueberries, lemon slice, and whipped cream.

This Greek Yogurt Olive Oil Cake is tender, bright, and beautifully simple, a one-bowl Mediterranean cake that stays moist for days thanks to creamy Greek yogurt and fruity olive oil.

Course Dessert

Cuisine Mediterranean

Keyword Greek Yogurt Cake, Olive Oil Cake, Yogurt Cake

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 204

Author Racheal Salazar

Equipment

1 8-inch round pan
1 Zester
1 Whisk
1 Sheet of parchment paper
1 Mixing Bowl
1 Oven

Ingredients

240 grams Greek yogurt 2 or 5% plain is best
72 grams Olive Oil fruity extra virgin is best
67 grams Sugar pure cane
120 grams All-purpose flour
2 large Eggs
4 grams Baking powder
1.25 grams Baking soda
1.25 grams Sea salt
1 whole Lemon zest
1 whole Orange zest
4 grams Vanilla extract

Instructions

Preheat your oven at 350°F.
Take out all your ingredients and let them sit until they reach room temperature.
In a medium mixing bowl add the yogurt, eggs, olive oil, sugar, zests, and vanilla. .
Mix until creamy. Make sure it's fully blended as yogurt will create dense pockets in the cake one baked
Add flour, baking powder + soda, and salt over the wet mix. Gently fold together until just mixed.
Pour your batter into a parchment-lined 8-inch round pan. If your pan is a different shape or size, don't worry, just check a little earlier. Bake for about 28 to 30 minutes, or until the center springs back when you poke it gently.
Don't worry if it's more of a soft, light gold color than a deep brown. Yogurt cakes are shy about browning, but they make up for it in tenderness.
Let your cake cool completely on a rack. Yogurt cakes need time to set their crumb. Cutting too early makes the texture seem gummy or underbaked.

Notes

Storing

Lasts covered on counter for 2-3 days.
Refrigerate for up to 4-5 days.
Wrap tightly and freeze for up to 2 months.

Nutrition