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– + 8 inch cake
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olive oil cake
4.8 from 4 votes

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!

Prep Time 10 mins
Cook Time 30 mins
Course: Dessert
Servings: 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

  1. Preheat your oven to 350 degrees F and grease the cake pan with oil.
  2. In a medium bowl whisk together the flour, baking powder, and salt.
  3. In a separate bowl, beat the eggs and sugar together until pale and frothy.
  4. Gradually add the olive oil, followed by the greek yogurt, vanilla extract, and lemon zest.
  5. Then, fold in the dry ingredients into the egg mixture until everything is combined. It is okay if there are a few clumps.
  6. 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.
  7. Allow the cake to cool for 10 minutes before serving and dust with powdered sugar if desired.
  8. Serve with a dollop of greek yogurt & berries if desired and enjoy!
  9. 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.

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