Desserts / Baking
Lemon Olive Oil Cake
Fruity olive oil gives this simple cake its plush crumb and quietly savory finish. Make it a day ahead if you like; the lemon flavor deepens overnight.
Image: Demonstration artwork
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra-virgin olive oil
- 3/4 cup plain whole-milk yogurt
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
To serve
- Confectioners' sugar
- Lightly whipped cream, optional
Method
- Heat the oven to 350 F. Oil a 9-inch round cake pan, line the bottom with parchment, and oil the parchment.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the eggs and sugar until pale and slightly thickened. Slowly whisk in the olive oil, followed by the yogurt, lemon zest, and lemon juice.
- Fold the dry ingredients into the wet mixture just until no flour streaks remain. Pour into the prepared pan and smooth the top.
- Bake until deeply golden and a tester inserted in the center comes out clean, 40 to 45 minutes. Cool for 15 minutes, then turn out onto a rack. Dust with confectioners' sugar before serving.