Serves a Crowd
Olive oil lemon yogurt cake
- Prep time 20 minutes
- Cook time 30 minutes
- Makes 8 slices
Author Notes
This cake captures the richness of an olive oil cake but with “lighter” ingredients – especially if you’re cooking for one or two, so you can enjoy for breakfast, lunch, snack, dessert, or really any time.
Good for when: you want something decadent and comforting but also light enough for everyday
Tasting notes: lemon, citrus, a bit tart but sweet, with slight nuttiness and aroma from the olive oil and almond flour.
The cake straight out of the oven looks a little bit plain (though smells lovely) so I’d recommend sprucing it up with some toppings! Some pairing recommendations:
Lemon glaze (combine powdered sugar, butter or coconut oil, lemon juice) – I’d recommend glazing individual slices rather than the whole cake as that’d take a ton of sugar!
Thyme (it pairs well with lemon! seriously. and herbs make everything prettier)
Powdered sugar (make your own by blending regular sugar for 30 sec to 1 minute, until fine powder forms. I used my Ninja Blender)
Chopped pistachios
Fruit (either fresh fruit added right before serving, or macerated fruit)
Creme fraiche —michelleeatswell
Ingredients
-
3/4 cup
almond flour
-
3/4 cup
oat flour
-
2/3 cup
plain Greek yogurt
-
1/3 cup
olive oil (high quality)
-
1/2 cup
sugar
-
2
large eggs
-
2 teaspoons
baking powder
-
1/2 teaspoon
salt
-
1
zest of one medium to large lemon
-
1/4 cup
lemon juice
-
1/2 teaspoon
vanilla extract (optional)
Directions
- Preheat oven to 350 degrees F
- Lightly grease the cake pan to prevent sticking (any oil works – I prefer to use coconut oil)
- Sift together flour, baking powder, and salt (instead of using a flour sifter, you can just use a whisk)
- Separate egg yolks from egg whites and set aside egg whites in another bowl
- Mix the egg whites on high speed until they turn opaque and can hold their shape in little peaks (but not the extent that they dry out or are super stiff)
- In a separate mixing bowl, add egg yolks and sugar to bowl and use mixer to combine. Then add yogurt and mix again to form a batter
- Zest the entire lemon (zest only the yellow part. The white part of the lemon would add bitterness). Then cut and juice to yield 1/4 cup of lemon juice
- Add oil, lemon juice, lemon zest, and vanilla (which is optional) to the batter and mix again until the batter is frothy
- Fold the dry ingredients mixture into the batter until just combined (i.e. not lumpy)
- Then add the egg whites into the batter, a third at a time, folding into the batter until just combined. (Fold it in kind of like you’re making an omelette. If this doesn’t make sense to you, this just means fold gently in clockwise strokes. This is to add lightness to the cake to counteract the density from the almond flour and olive oil)
- Pour the mixture into the (greased!) cake pan
- Place in oven (middle rack) for 30 min (you can start checking in around 25 minutes in). Test that the middle is cooked through with a toothpick. The top isn’t going to brown that much, but the sides develop a nice golden brown color. Let the cake cool before cutting.
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