Olive Oil Cake
Olive oil cake is ultra-tender and moist, with added richness from yogurt and freshness from lemon. Serve with sugared strawberries for a wonderful strawberry shortcake.
- Prep time
- 15 min
- Cook time
- 27 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup extra virgin olive oil (plus more to coat the pan)
- 1 1/2 cups unbleached, all-purpose flour, plus more to coat the pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 lemons (zested)
- 3 large eggs (room temperature)
- 3/4 cup whole milk yogurt
- 1 tablespoon confectioners' sugar
Instructions
- 1
Position an oven rack to the center of the oven and heat to 350°F. Use a paper towel or napkin to coat an 8-inch or 9-inch cake pan with a 1/2 teaspoon olive oil. Line the pan with a parchment circle, then coat the top of the parchment with a touch of oil.
- 2
In a small bowl, whisk the flour, baking powder, and salt.
- 3
In another small bowl, rub the sugar and lemon zest with your fingers to release the beautiful lemon oils. Whisk in the olive oil, eggs, and labneh.
- 4
In the large bowl of a stand mixer fitted with the whisk attachment, beat the eggs and lemon sugar on medium-high speed until thick and pale yellow, about 2 minutes.
- 5
Add the olive oil and beat until smooth, 30 seconds. Add the yogurt and beat until combined. Whisk in the dry ingredients until combined.
- 6
Spread evenly in the prepared loaf pan and bake until deep golden brown, about about 36 minutes for an 8-inch cake and 27 minutes for a 9-inch cake.
- 7
Cool the cake in the pan for 15 minutes, then remove the cake to a platter. Dust with confectioners' sugar (and lemon zest spirals, if you like). Cut in wedges and serve.