Lemon Yogurt Cake with Olive Oil

Let’s Talk Lemon Yogurt Cake (and Why It’s Been My Weeknight Saviour)

I have baked a lot of cakes, and honestly, more than a few have come out looking like tragic piles of rubble. But the first time I tried this Lemon Yogurt Cake with Olive Oil, I almost couldn’t believe it – it turned out light, golden, — and, well, it didn’t look like a toddler had decorated it! (Sorry to any toddlers reading this; your enthusiasm is unmatched.)

This recipe reminds me of those sunny afternoons growing up when we’d grab any citrus in sight and just start zesting away, even if half of it ended up on the counter. The smell of lemon in the kitchen still takes me back. These days, I whip this cake up when I want something sweet but not fussy; that, and because it’s practically impossible to mess up (unless you forget it in the oven while you call your cousin and lose track of time—don’t ask).

Why I Keep Coming Back To This Cake

I make this when people drop by unexpectedly (which happens alarmingly often). My family goes bananas for this cake because the olive oil makes it kind of fancy but, you know, not pretentious. Also: you don’t have to haul out the mixer, so less washing up. The only hiccup I’ve ever had was when I tried to zest a lemon with a fork — learn from my weird mistakes, please! Oh, and if you’re not a lemon lover, don’t worry: it’s just lemony enough, but not like those puckery old-school lemon bars that make your cheeks hurt.

What Goes Into It (With a Few Swaps)

• 1 cup (about 250g) plain full-fat yogurt (I’ve used Greek yogurt, too — it’s tangier. My grandmother always used brand FAGE, but honestly, the store brand works fine!)
• 3 large eggs
• 1 cup granulated sugar (sometimes I do half brown sugar in a pinch, gives it a hint of caramel)
• Finely grated zest of 2 lemons (or one if that’s all you have; orange zest is pretty fab, too)
• 1/3 cup olive oil (use extra-virgin if you’ve got it, but light olive oil works okay — or in a moment of desperation, I’ve subbed sunflower oil and it was still ace)
• 1 1/2 cups all-purpose flour (I once ran out and used half almond flour; cake was a bit denser, but still gone by morning)
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• About 2 tablespoons fresh lemon juice

How I Actually Make This (Not As Tidily As You’d Expect)

1. Oven & prep: Preheat to 350°F (180°C). Line a 9-inch loaf tin with parchment. If you forget this, just oil the pan and pray (only slightly joking).
2. Mixing time: In a good-sized bowl, whisk together the yogurt, eggs, sugar, and lemon zest. Do not overthink whisking – just combine until smooth. This is where I sneak a taste (is it just me?).
3. Add olive oil: Whisk in the olive oil slowly, just until it melds in. Sometimes it looks separated at this stage — don’t panic, it pulls together once the flour joins in.
4. Dry stuff: In a second (sometimes unwashably small) bowl, throw in the flour, baking powder, and salt. Give it a stir, then add to the wet mixture in two batches. Fold together gently — I like to use a wooden spoon. Lumps are fine. Perfection is not the goal here.
5. Lemon juice finale: Toss in the lemon juice now, and stir just till you don’t see dry streaks.
6. Ready for the oven: Pour that lovely, sunshine-smelling batter into your pan. Utilize a spatula to get every last bit – I never regret this, even if my sleeve ends up sticky.
7. Bake it: Pop into the middle rack for about 40-45 min, or until golden and a tester comes out with just a crumb or two. Mine sometimes needs five extra minutes but every oven has its own personality, right?
8. Cool down: Let it cool in the pan for 10 minutes (though who among us hasn’t cut in too soon?). Then lift or tip onto a wire rack and let cool completely…or at least wait until it’s warm, which is what usually happens at my place.

Notes (I Learned These The Hard Way)

• If you use low-fat yogurt, the texture gets a bit too dry for my liking. Actually, I think it works better if you stick with full-fat.
• Tried brushing it with extra lemon syrup once…tasted good, but made the cake a touch soggy by day two (that is, if it even lasts that long!)
• The flavor’s zingier after sitting overnight, but honestly, who can wait?

How I’ve Tweaked This Cake (Sometimes For The Worse!)

• Orange swap: Swapping in orange for lemon makes it mellow and sweet. Less tart, but great for brunch.
• Herbs? Once, I scattered in chopped rosemary – it was a bit odd, maybe not my finest hour.
• Drizzle: Occasionally I whisk up a simple glaze with powdered sugar and a splash of lemon juice – looks snazzy, and my kids think it makes it a “fancy shop cake.”

Equipment (What If You Don’t Have the ‘Right’ Stuff?)

• I usually use a 9-inch loaf tin, but if you only have a round 8-inch cake tin, go for it — just check on it after 30 minutes.
• No wire rack? Balance the pan on some chopsticks. It’s a bit sketchy, but it works until someone elbows the counter. True story.
• Oh, and if you don’t have a zester: I’ve used the finest side of a box grater (just watch those knuckles, ow).

Storing (But It’s Probably Gone By Now)

This keeps in an airtight container at room temp for about two days. Fridge? Sure, gets a bit firmer; still good. But honestly, in my place, it never lasts more than a day (especially if we have tea going). I think it tastes better the next day, but don’t quote me if it doesn’t even survive until breakfast.

Serving This Cake: My Favorite Ways

I love a fat slice with a slosh of thick Greek yogurt and a drizzle of honey (my little UK shout: it’s proper lush like this). My partner likes it toasted with butter (I know, it’s a bit rogue, but try it!). Sometimes I bring it to picnics and cut it into cubes — easier for small hands (or, let’s be real, greedy grown-ups).

What I Wish I’d Known the First Few Times (Actually, Read This Bit!)

• If you rush adding the oil, it can get ultra dense. I tried pouring it in all at once — big mistake, got a greasy weird layer at the bottom. Just go slow.
• Don’t overbake! Once I left it in while I, uh, got distracted by a video call. Dried out fast. Set a timer; or better yet, stick close and trust your nose.
• I once let my five-year-old stir the batter for too long. Cake got a bit tough. So, easy does it on the mixing.

FAQ: You Asked, I (Hopefully) Answered

• Can I make this with gluten-free flour? I get this a lot; yeah, you can, though expect a slightly different texture. Sometimes it’s a bit more crumbly. Maybe let it cool completely before slicing.
• Is olive oil going to make it taste weird? Nah — but use a mild or light olive oil if you’re worried. Actually, I think the lemon sort of steals the show anyway.
• Can I freeze slices? Yup, wrap ‘em up tight. Defrost on the counter. Tastes almost as good, but I will say, not quite as fluffy as fresh baked.
• What do I do if my cake sinks? Don’t sweat it — it’s still tasty. Usually it’s underbaked or mixed too much (been there). Still, dollop with yogurt and call it pudding.
• How lemony is this, really? Enough that you know it’s there, not enough to pucker your face. Though, if you’re wild about citrus, go ahead and add an extra zest!
• Is it OK to halve the recipe? Sure thing, just use a smaller tin — or, hey, muffin pans. Baking time will shrink though, so keep an eye.

Alright, I think that’s everything. If you invent your own twist, let me know. Or at least tell me if you finish the whole cake in one sitting — it happens to the best of us.

★★★★★ 4.80 from 25 ratings

Lemon Yogurt Cake with Olive Oil

yield: 8 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A moist and tangy lemon yogurt cake made with rich olive oil, perfect for dessert or as a light snack. This easy-to-make cake is bursting with fresh lemon flavor and has a soft, tender crumb.

🖨️ Print Pin Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup plain whole milk yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup extra virgin olive oil
• 2 teaspoons freshly grated lemon zest
• 1/4 cup fresh lemon juice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. 2
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3
   In a large bowl, whisk the sugar, eggs, and lemon zest until pale and fluffy. Stir in the yogurt, olive oil, lemon juice, and vanilla extract until smooth.
4. 4
   Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. 5
   Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 285 caloriescal

Protein: 5gg

Fat: 11gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 39gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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