This generously sized cake is a perfect blank canvas base for an olive oil cake to let your creativity and flavors shine!
Ingredients
- 2 ½ C. All-purpose flour
- 1 ⅓ C, granulated sugar
- 1 tsp, baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 ⅓ C. NEOO Olive Oil *
- 1 C. full-fat yogurt
- 4 large eggs, room temperature
- 4 tbsp. lemon juice **
- 4 tbsp. lemon zest **
Method
- Preheat the oven to 350° F. Lightly coat a 10" round cake pan with olive oil.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk to incorporate.
- Create a well in the middle of the flour mixture and add olive oil, yogurt and eggs. Whisk to combine well and no lumps remain.
- Add the lemon juice** and lemon zest** Stir until well combined.
- Pour the batter into the prepared cake pan. Bake for about 35-40 minutes or until it is golden brown and the sides pull away from the edges of the pan.
- Let cool for about 10 minutes and then remove from the pan and let it cool on a wire rack.
Notes
* Any of our citrus olive oils will work well (lemon, persian lime, blood orange, etc). You may also opt for a mild and fruity single varietal EVOO (Koroneiki, Arbosana). If you’re feeling adventurous, you may even choose to pair some of our EVOO’s with herbs (rosemary or basil). For this, we did a 4:1 ratio, citrus fruit to herb. Some flavor pairings we love: lemon & rosemary or persian lime & basil.
** Select and adjust the citrus juice and zest based on what flavor you’d like to make!
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