Olive oil cake (so light & fluffy!)
Indulge in the delightful taste of this light and fluffy olive oil cake. Made with whole ingredients and baked to perfection!
Servings:
1
8 inch cake
Calories:
300
kcal
Equipment
- Mixing bowls
- Measuring cups and spoons
- Round 8-inch cake pan
- Electric mixer
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- powdered sugar (optional for dusting)
- greek yogurt & berries (optional for toppings)
Instructions
-
Preheat your oven to 350 degrees F and grease the cake pan with oil.
-
In a medium bowl whisk together the flour, baking powder, and salt.
-
In a separate bowl, beat the eggs and sugar together until pale and frothy.
-
Gradually add the olive oil, followed by the greek yogurt, vanilla extract, and lemon zest.
-
Then, fold in the dry ingredients into the egg mixture until everything is combined. It is okay if there are a few clumps.
-
Pour the batter into the cake pan and bake for 25-30 minutes or until a toothpick comes out clean from the center of the cake.
-
Allow the cake to cool for 10 minutes before serving and dust with powdered sugar if desired.
-
Serve with a dollop of greek yogurt & berries if desired and enjoy!
-
Any leftovers can be stored in an airtight container for 4 days on the counter.
Nutrition
Serving:
1
slice
|
Calories:
300
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
20
g
|
Cholesterol:
40
mg
|
Sodium:
125
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
