Extra Virgin Olive Oil and Yogurt Cake



  • 1 cup (100 gr) granulated sugar
  • Grated zest of 1 lemon
  • 3 eggs (150 gr)
  • 1/2 cup (118 ml) of plain yogurt
  • 1/8 teaspoon (1 gr ) salt
  • 1 1/2cups (180 gr) flour
  • 1 tablespoon (14 gr) of baking powder
  • Powdered sugar


Time: 1 hour
  • Preheat the oven to 350° F.
  • Place the rack in the center of the oven.
  • Butter and flour a 8 x 2 inch round cake pan. Whisk together the olive oil, sugar and lemon zest. Add the eggs one at a time. Blend in the yogurt.
  • Sift the flour and the baking powder together in a bowl.
  • Blend the dry ingredients into the olive oil/yogurt mixture. Pour the batter into the cake pan. Shake gently to distribute the batter evenly.
  • Bake for 40 minutes. Do not open the oven during this time.
  • Remove from oven and invert on a rack to cool.
  • Before serving, dust lightly with powdered sugar.
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