Pearl's Lemon Olive Oil cake

By • January 15, 2011 • 39 Comments


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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 cups 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.

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

Comments (39) Questions (0)

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about 1 month 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

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about 1 month 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!!!

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about 1 month ago Jaynerly

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

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about 1 month 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).

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about 1 month ago Jaynerly

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

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3 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!

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about 1 month ago Jaynerly

I love that you loved it, thanks!

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4 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.

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3 months ago Jaynerly

Thank so much for commenting!

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4 months ago Leslie Greinstein

I cannot stop making this cake! Thank you!

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3 months ago Jaynerly

Yay, thank you!

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4 months 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.

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3 months ago Jaynerly

Good to know it works with 2 lemons, thanks!

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4 months 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.

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4 months ago Jaynerly

Thank you, so happy you liked it!

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4 months 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!!!

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4 months ago Jaynerly

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

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4 months 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.

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4 months ago Jaynerly

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

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4 months 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.

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4 months 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.

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4 months ago healthierkitchen

Congrats, jaynerly! This cake looks wonderful!

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4 months ago Jaynerly

Thank you!

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4 months ago Elizabeth Hille Cribbs

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

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4 months 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!

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4 months 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!

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4 months 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

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4 months ago pawla.marie

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

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4 months 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!

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4 months 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!

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4 months ago Selin

Would this work in a loaf pan?

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4 months ago Jaynerly

Ive not tried it in a loaf pan but I'm sure it would work, you may have to cook it for longer. I wonder also if there would be too much cake batter for one loaf, if you try it let me know!

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about 1 year ago Annerieke Willemze

This is a truly amazing cake - have made it many times now and is always a winner! I always use olive oil from our own olive trees (Bethlehem, Palestine)and local yogurt and lemons which adds to the joy of eating this. Thank you Jaynerly!

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4 months ago Jaynerly

How fabulous to have your own olive trees! Thank you so much for commenting here, I'm glad you like this cake!

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4 months ago Annerieke Willemze

thank you for your reaction, jaynerly. i realized just now that one of the reasons that this is such a fab cake for us is also that its based on oil rather than butter, butter is VERY expensive here (about 200 grams for 5 dollars) and not so good, whereas olive oil is free (except for our days spent picking them ;)) and very good for you too!

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about 2 years ago FoodieTina

I made this, subbing in whole wheat flour for half of the flour in the recipe and cut back a bit on the sugar, which made for a denser cake. used Meyer lemons. It seemed like 1/2 c. of lemon juice was way too much - even after sitting for a while there was still juice pooling in the pan - might cut back to 1/4 c. juice next time.

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about 2 years ago Jaynerly

Sorry there seemed too much juice for you, I have never made it with whole wheat flour. It is quite a moist cake, but I really like that, for me the best part is the damp lemony bits where the juice catches.

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9 months ago Sandra

Thanks for this feedback, FoodieTina. I follwed your adjustments and it turned out just the way i like 'em.