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: 300kcal
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: 1slice | Calories: 300kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Cholesterol: 40mg | Sodium: 125mg
