Description
An ultra-moist, one-bowl lemon olive oil cake that is easy to make, pantry-friendly, and stays fresh for days. This recipe features a tangy lemon syrup soak for maximum flavor and tenderness.
Ingredients
Scale
- 1/2 cup (120ml) extra virgin olive oil
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120g) full-fat plain Greek yogurt
- Zest of 2 large lemons (approx. 2 tablespoons)
- Juice of 2 large lemons (approx. 1/4 cup)
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (50g) granulated sugar (for syrup)
- 2 tablespoons lemon juice (for syrup)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, line the bottom with parchment paper, and dust lightly with flour.
- In a large bowl, whisk together the olive oil, sugar, eggs, and Greek yogurt vigorously for about a minute until smooth and slightly thickened.
- Add the lemon zest and lemon juice to the wet mixture and whisk until combined and glossy.
- Add the flour, baking powder, and salt. Mix gently with a spatula or whisk just until the flour disappears. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until the top is golden brown, springs back when pressed, and a toothpick comes out clean.
- While the cake bakes, make the syrup by heating 1/4 cup sugar and 2 tablespoons lemon juice in a small saucepan or microwave until the sugar dissolves.
- As soon as the cake comes out of the oven, poke holes all over the top with a skewer. Brush the warm lemon syrup over the cake.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure ingredients are at room temperature for better emulsification. Spoon and level the flour to avoid a dense cake. The cake stays moist for days and freezes well. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, swap Greek yogurt for coconut yogurt or applesauce.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 280
- Sugar: 22
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: lemon olive oil cake, one bowl cake, moist cake, gluten free option, dairy free option, easy baking, greek dessert