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 Critic
Ingredients
- 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
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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.
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In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
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Add the olive oil, yogurt, eggs, lemon juice and lemon zest. Whisk until just combined. Don’t overmix.
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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.
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Let the cake cool in the pan for 15-20 minutes before removing. Cool the rest of the way on a cooling rack.
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Dust with powdered sugar before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (30% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 1.333 cup | - | - |
| granulated sugar | 0.667 cup | - | - |
| baking powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| salt | 0.5 teaspoon | - | - |
| high quality extra virgin olive oil | 0.75 cup | - | - |
| plain Greek yogurt | 0.667 cup | Rp 15.000/200g | Rp 11.856 |
| eggs | 2 large | - | - |
| fresh lemon juice | 0.25 cup | - | - |
| lemon zest | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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