Pearl's Lemon Olive Oil cake

By • January 15, 2011 • 44 Comments

325 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This recipe came from my friend Pearl who spends her summers in Italy. She got the recipe from an Italian friend who got it from someone in New Zealand. Pearl makes great cakes & is very relaxed in her baking, whatever tin you have will do she says. I bake it in a lined 8 inch springform tin.She uses her local extra virgin olive oil. I use whatever EVOO I have at the time.It is the easiest cake to make and quite a large one so its great with vanilla ice cream for a dinner party dessert.Jaynerly

Makes 1 cake

  • 2 cups sugar
  • 2 eggs
  • 1 cup plain yogurt
  • 3/4 cup olive oil
  • Zest from 3 lemons
  • 2 cups self rising flour
  • 1/4 cup sugar
  • 1/2 cup lemon juice
  1. Preheat oven to 375F.
  2. Whisk together the sugar and eggs.
  3. Mix in the yoghurt.
  4. Add the olive oil and lemon zest
  5. Fold in the flour.
  6. Pour mixture into cake tin.
  7. Bake for 45-60 minutes or until cake tester comes out clean when inserted into middle of cake.
  8. While cake is baking mix together the 1/4 cup of sugar & 1/2 cup of lemon juice to make a syrup.
  9. When the cake is baked, take from the oven and while still hot prick cake surface with a toothpick and pour the lemon syrup over the cake. Leave to cool in the tin.
Jump to Comments (44)

Tags: cake, Desserts, Easy, lemon, olive oil, sweet

Comments (44) Questions (1)

Default-small
Default-small
Default-small

5 days ago Dana

Thinking of making this recipe in smaller tins, to use as Christmas gifts... Has anyone tried doing this? What should I change the bake time to?

Stringio

3 months ago Brooke Williams Buffington

Loved this but had to make some adjustments based on what I had at hand. I couldn't find a decent yogurt in the store so I used 3/4 cup sour cream with a smidge of buttermilk. My zester is packed away in storage so I couldn't add zest - however I added about half of a lemon's juice instead. I reduced the sugar to 1 cup instead of 2 cups. I also reduced the syrup by half. It only took about 30 minutes to bake as well!

Default-small

7 months ago Dasha

This was great! Based on the comments, used only 1.5-1.25 cups of sugar. Came out tall and beautiful in an 8 inch pan.

Dsc02229

7 months ago Jaynerly

Brilliant, thanks for that feedback!

Default-small

9 months ago andrea

I loved this cake. I used only 1 cup of sugar and greek youghurt and it was still sweet. remember because it has the sugar on the top also in the syrup. And I am from Wanaka in beautiful New Zealand

Dsc02229

7 months ago Jaynerly

I love that this cake still works with changes! Less sugar is always good! I visited Wanaka in 2000, spent a month in New Zealand loved it there so much!

Default-small

10 months ago Lisanne

This looks absolutely beautiful! I used Greek non-fat yogurt and cut sugar to 1 1/2 cups. Baked at 350 convection in a 10" spring form and it was done after 35 minutes. I am having a hard time waiting for it to cool as it smells so good! Just had a taste, Fab! This recipe is a keeper!!!

Dsc02229

10 months ago Jaynerly

Thanks for the feedback, I am also going to cut the sugar next time I make this!

Default-small

10 months ago SabrinaLVH

I'm not a baker and this was my first cake. It was so easy, moist, and delicious! I did make some changes as I didn't have everything on hand. I used honey vanilla Greek yogurt and baking soda+cream of tartar with my all-purpose flour since I didn't have self rising or baking powder. I also cut back on the sugar (1.5 c) and lemon juice (1/4 c). I also accidentally remembered the zest of 4 lemons, not 3. I poured into a 9" springform pan and baked for 45 minutes.

I just can't believe my first try was such a success! Thank you for such a wonderful recipe (and so easy! Way better than the labors of love I've eaten).

Dsc02229

10 months ago Jaynerly

Great that you cut back the sugar, I've been meaning to do that myself to see how it turned out!

Default-small

11 months ago AnnieHynes

I made this cake tonight and it is soooo moist and good. The lemon flavor is profound. I made it in an 8" cake tin oiled. I used Greek yogurt (low fat) with 2 1/2 lemon (s) zest and 1/2 a lime zest. Will make this ALOT!!! Loved!

Dsc02229

10 months ago Jaynerly

I love that you loved it, thanks!

Open-uri20131127-1926-1v0o01s

12 months ago Nancy Henderson

Hi - lovely texture and flavour - came out a bit on the dark side - but will definitely make again. Will be a 'go to' recipe because it tastes good and I don't have to remember to take butter out to soften before making :-) thanks for this recipe.

Dsc02229

12 months ago Jaynerly

Thank so much for commenting!

Stringio

12 months ago Leslie Greinstein

I cannot stop making this cake! Thank you!

Dsc02229

12 months ago Jaynerly

Yay, thank you!

Default-small

about 1 year ago Celestyyne

I had only 2 lemons on hand for zest and juice -the cake still came out deliciously lemony. Very moist and fluffy with a nice light crust on the top and bottom.

Dsc02229

12 months ago Jaynerly

Good to know it works with 2 lemons, thanks!

Default-small

about 1 year ago C Stephens

I just made this and I was licking the spoon before I put the cake In the oven! I used greek yogurt and lined the bottom with wax paper and sprayed around it with cooking spray. I used Meyers lemons and it so moist and delicious! What a winner! Will make times over.

Dsc02229

about 1 year ago Jaynerly

Thank you, so happy you liked it!

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

I made this for a luncheon yesterday and it was a complete and utter HIT - set upon and completely consumed. Everyone LOVED it. I am making it again this weekend, maybe even twice, for parties. I used a 9" springform and baked for 45 minutes and it was perfect - I did put parchment in the pan and I used meyer lemons because our trees are covered. Fantastic!!!

Dsc02229

about 1 year ago Jaynerly

Yay, I'm so happy to hear that! Thanks!

Default-small

about 1 year ago Sandra

Wonderful cake. I also have an overly hot oven so I had to bake it longer at a lower temp. My family loved it even without the lemon juice. Perfect for tea or coffee.

Dsc02229

about 1 year ago Jaynerly

Thank you, I'm so glad you liked it, we also enjoy it both with or without the lemon juice.

Default-small

about 1 year ago Michelle Trim

So, I baked mine for 45 minutes and it was black on the top and sides. I've not noticed a problem with my oven being too hot so I am not sure what happened. I used a round, 8" metal cake pan.

Dsc02229

about 1 year ago Jaynerly

Oh what a shame, I've never had that happen and also use a 8 inch metal pan. Oven temperatures do vary so much, this cake takes about 55 minutes in my oven.

Dsc_0048b

about 1 year ago healthierkitchen

Congrats, jaynerly! This cake looks wonderful!

Dsc02229

about 1 year ago Jaynerly

Thank you!

Stringio

about 1 year ago Elizabeth Hille Cribbs

Should we use plain American yogurt, or Greek-style yogurt? Thanks!

Dsc02229

about 1 year ago Jaynerly

I think plain American is the same as plain yoghurt here, that's what I use. Greek yoghurt would work if that's all you have though, it's a very un-fussy cake!

Default-small

about 1 year ago pawla.marie

OK--I see now that it says lined 8" springform tin. That makes sense. You need to click on "see more" in the author's notes to get those instructions. Looks great, will try. I will probably use some cooking spray rather than lining. Thanks!

Stringio

about 1 year ago Denice Tousche

Yes please tell us what size cake tin do you use. Does make a huge difference if the right size tin is not used

Default-small

about 1 year ago pawla.marie

Please--what size cake tin/pan? This makes a huge difference in terms of getting it to come out right. Thanks!

Open-uri20130522-22350-vrmuia

about 1 year ago Gret

This will be perfect for our long New Years week thru weekend, as we'll be having welcome company this whole time.They will love it! But, what do you mean by cake tin? Is it a round 8", or is it a 9" one layer cake pan?
Also, do I have to use my electric mixer, or did you do it by hand? THANKS!

Dsc02229

about 1 year ago Jaynerly

I use a round 8 inch spring form tin. You can use your mixer but it will also come together easy enough by hand! It's a good size cake so should be great for your weekend- enjoy!