Everyone needs a good olive oil cake in their pocket. It’s such a crowd-pleasing dessert: light and fluffy, delicately flavoured with a hint of lemon, and easy to make — they almost always come out perfectly moist and spongy.
The key is (you guessed it!) a great olive oil. This is one instance when you really don’t want to skimp out on your olive oil! A cold-pressed, fresh olive oil is going to make a world of a difference in creating that elegant, balanced flavour in your finished cake.
We recommend Mild or Medium Olive Oils are best for this cake, but Robust will work, too — the olive oil notes will just be more forward in the finished result.
1 ¼ cups all-purpose flour, or cake flour
⅔ cup granulated (white) sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cups Extra Virgin Olive Oil
½ cup plain Greek yogurt
2 eggs, at room temperature
3 Tablespoons lemon juice
Zest of one lemon
Preheat oven to 350° and grease a 9” round pan, such as a springform pan.
Mix the dry ingredients (flour, baking powder, baking soda, and salt) together in a large bowl.
Create a well in the flour mix and add to it the olive oil, Greek yogurt, and eggs. Whisk this wet mixture together, then whisk it gradually into the flour.
Add the lemon juice and zest, and stir until no clumps remain.
Pour the batter into the pan, and bake for 30 to 35 minutes, or until a toothpick inserted to the center comes out clean.
If you wish, dust powdered sugar on top and serve with fresh berries. Enjoy!