Olive Oil Lemon Cake

This beautifully simple cake makes a light and tangy dessert for springtime gatherings. Not too sweet, with just the right amount of fresh lemon.

By / Photography By Amy Robb | March 07, 2016


Preheat oven to 325°F. Lightly grease a 9-inch springform pan

In a medium bowl, whisk together all dry ingredients. In a large bowl, beat eggs and sugar until pale and thick. Add lemon zest and yogurt and blend to combine. Whisk in the olive oil in a slow and steady stream. Slowly add flour mixture until just blended. Pour into pan and bake for 40 minutes until golden brown. When cooled, dust with sugar.



  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup finely grated zest of three lemons
  • 3/4 cup yogurt
  • 3/4 cup Green Limonato Olive Oil (or your freshest olive oil)
  • powdered sugar for dusting
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