Olive Oil Cake
If you’ve never tried it, (which you definitely should!) olive oil cake has a light and moist texture, with a slightly crispy crust. The flavor is delicate and subtle, with fruity and nutty notes. You will love every bite!
Foto: The Recipe CriticIngredients
- 1 ⅓ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup high quality extra virgin olive oil
- ⅔ cup plain Greek yogurt
- 2 large eggs (room temperature)
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
Steps
Preheat the oven to 350 degrees fahrenheit and grease a 9 inch round cake pan or springform pan. For easy removal, add a parchment round to the bottom of the pan and lightly grease the parchment.
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
Add the olive oil, yogurt, eggs, lemon juice and lemon zest. Whisk until just combined. Don’t overmix.
Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
Let the cake cool in the pan for 15-20 minutes before removing. Cool the rest of the way on a cooling rack.
Dust with powdered sugar before serving.
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