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Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 15 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 2/3 cups Gold Medal™ all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar; 3 eggs; 1/2 cup extra-virgin olive oil; 1/2 cup Yoplait® Original French vanilla yogurt; 1 tablespoon grated lemon peel; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 cup powdered sugar; Grated lemon peel for garnish, if desired

64 Ratings

64 Reviews

0 Questions

Prep 15 min
Total 1 hr 5 min
Servings 8

A refreshing light tasting cake made with fresh squeezed lemon juice and olive oil. The lemon glaze soaks into this poke and pour cake for delightful lemon flavor in every bite.

By Tablespoon Kitchens

Updated August 30, 2018

Ingredients

Cake

1 2/3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 eggs
1/2 cup extra-virgin olive oil
1/2 cup Yoplait® Original French vanilla yogurt
1 tablespoon grated lemon peel

Lemon Glaze

2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 cup powdered sugar
Grated lemon peel for garnish, if desired

Steps

1

Heat oven to 350°F. Grease and flour 9-inch springform pan, or spray with baking spray with flour.
2

In medium bowl, mix flour, baking powder and salt.
3

In large bowl, mix granulated sugar and eggs with mixer on low speed until blended. Add olive oil, yogurt and 1 tablespoon lemon peel; mix until blended. Beat in flour mixture until smooth. Pour into pan.
4

Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool cake 15 minutes on cooling rack. Remove side of pan. Carefully poke holes in top of cake with fork every inch.
5

In small bowl, mix lemon juice, olive oil and powdered sugar with whisk until blended.
6

Drizzle cake with glaze. Sprinkle with additional grated lemon peel.

Serve the cake with raspberries or blueberries.
Sprinkle with powdered sugar before serving, if desired.

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 3g; 14%

Trans Fat: 0g

Cholesterol: 70mg; 24%

Sodium: 300mg; 12%

Potassium: 60mg; 2%

Total Carbohydrate: 56g; 19%

Dietary Fiber: 1g; 4%

Sugars: 35g

Protein: 5g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 2%; 2%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Variations of this classic lemon olive oil cake can be found in both Italy and Greece. A light and refreshing dessert, it’s best to use a good-quality olive oil whenever possible. And despite being made from scratch, this cake is very easy to make, even for novice home bakers. Made from-scratch cakes like this lemon olive oil cake may seem intimidating at first, and while they do require slightly more work than a boxed mix, they are worth the extra effort and totally doable. Whereas some lemon cake recipes call for just a sprinkle of powdered sugar on top, this one uses a thin lemon glaze to really amp up the citrus flavor. Serve this delightfully bright dessert, or any of our other amazing cakes, at your next brunch, shower, or special summer gathering.