Lemon Yogurt Olive Oil Cake
A simple, lightly sweetened and tender cake that's terrific with fresh fruit and whipped cream. Make it a day ahead, if desired, since it holds up well overnight.
Ingredients
- 1 ½ cups whole-wheat pastry flour (alternatively, use white whole-wheat flour)
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup sugar
- ¾ cup plain low-fat yogurt (or plain Greek yogurt)
- ¾ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons finely grated lemon zest
- Powdered sugar
- 2 to 3 cups fresh or frozen defrosted berries of any variety (slice strawberries, if using)
- Optional for serving: lightly sweetened yogurt or whipped cream or yogurt whipped cream (see notes)
Instructions
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Preheat oven to 350 degrees F. Generously grease a 9-inch round springform pan (or standard cake pan). Lightly coat with flour. Tap out excess flour.
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In a medium bowl, use a fork to whisk together the whole-wheat pastry flour, almond flour, baking powder, and salt.
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In a large bowl beat the eggs and sugar until pale and billowy, about 2 minutes on high with an electric mixe. Add the yogurt, olive oil, lemon juice, and lemon zest and beat until smooth and blended, another 30 seconds.
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Add the flour mixture and beat until smooth with no obvious lumps or streaks of flour, another 30 seconds.
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Pour into the prepared cake pan and bake just until the top doesn’t make a dent when gently pressed and a toothpick comes out clean when inserted in the center, 40 to 45 minutes.
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Let cool for about 20 minutes before releasing the spring form pan (if using a standard cake pan, run a knife along the edge, invert the cake, and set it right-side-up).
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Lightly dust the top of the cake with powdered sugar. Cut into slices and serve with berries and optional cream/yogurt
Recipe Notes
Whip 1 cup heavy cream with a few tablespoons sugar. Gently fold in 1 cup plain Greek yogurt. Chill until ready to serve.