This forum post is hidden because you have chosen to ignore Zil. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
This French olive oil cake recipe makes a tangy, simple cake from ingredients already in most kitchens. A little lemon and a bit of olive oil create a lusciously light texture in this recipe, which is derived from a classic pound cake. Serve it with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and it's preparation is amazingly effortless.
Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 8 to 10 servings
- 6 ounces extra light olive oil
- 2 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla
- 1 1/3 cup plain yogurt
- 1 2/3 cup granulated sugar
- 3 cups self-rising flour
How to make olive oil cake:
Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.
Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated. Pour the batter into the prepared loaf pan and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center.
Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack.
This lemon olive oil cake recipe makes 8 to 10 servings.