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Lemon Olive Oil Cake Recipe

User Rating 4 Star Rating (2 Reviews)

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Lemon Olive Oil Cake Recipe

Olive Oil Cake

Asha Susan

This French olive oil cake recipe makes a tangy, simple cake from ingredients already in most kitchens. A little lemon and a bit of olive oil create a lusciously light texture in this recipe, which is derived from a classic pound cake. Serve it with coffee or tea for a simple sweet, or as part of a breakfast buffet. It's guaranteed to be a hit at the dessert table and it's preparation is amazingly effortless.

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 8 to 10 servings

Ingredients:

  • 6 ounces extra light olive oil
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla
  • 1 1/3 cup plain yogurt
  • 1 2/3 cup granulated sugar
  • 3 cups self-rising flour

Preparation:

How to make olive oil cake:

Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.

Whisk the olive oil, eggs, lemon juice, lemon zest, yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated. Pour the batter into the prepared loaf pan and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center.

Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack.

This lemon olive oil cake recipe makes 8 to 10 servings.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Cake too soft, Member seniorsecretary

The cake needed more time to bake.....at least 1 hour. When I removed it from the pan it started to split. I used low fat yogurt......could this cause the problem? The taste is great but if I cut a slice the whole section falls apart. Wondering if you could make this loaf cake in a larger flat bake pan and cut into squares. Please advise.

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