This lemon cake with yogurt and olive oil is one of my favorite recipes—simple, fragrant, and always reliable. The yogurt makes it wonderfully fluffy, with a subtly moist texture, while the olive oil adds a gentle Mediterranean flavor that reminds me of summer. It’s one of those effortless bakes that fills the house with warmth and citrusy aroma. Perfect for any time of day, from breakfast to a light dessert after dinner...
DIFFICULTY LEVEL
Easy
Easy
BAKING TIME
40 - 45 min
40 - 45 min
QUANTITY
25 cm cake
25 cm cake
Ingredients
- 220 g sugar
- 2 eggs, at room temperature
- 200 g light olive oil or 50 g olive oil + 50 g seed oil
- 50 g / ml lemon juice
- 3 tbsp lemon zest
- 1 capsule or 1 packet vanillin
- A few drops of lemon essence (optional)
- 500 g self-rising flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 - 3 tbsp poppy seeds (optional)
- 350 g Greek yogurt, at room temperature
- Powdered sugar for dusting (optional)
How to
- In a mixer's bowl, beat the sugar and eggs until light and fluffy.
- Gradually add the olive oil, lemon juice, lemon zest, vanillin, and lemon essence.
- In a separate bowl, sift the flour, then add the baking powder, baking soda, and poppy seeds, and mix well.
- Add the dry ingredients to the mixer's bowl, alternating with the yogurt.
- Pour the batter into a greased and floured (25 cm) bundt or cake pan.
- Bake in a preheated oven (set to fan) at 355 oF - 180 oC for 40 - 45 minutes.
- Let the cake cool almost completely, and optionally dust with powdered sugar before serving.
