Lemon Olive Oil Cake

Try this delicious twist lemon cake!

Made with these products from The Olive Press:


  • 3/4 cup Limonato Olive Oil
  • 1 1/2 cups unbleached, all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup plain whole-milk yogurt
  • Finely grated zest of 3 lemons


  1. Heat oven to 325 F.
  2. Lightly oil a 9-in spring form pan.
  3. Whisk flour, baking powder, baking soda and salt in a medium bowl.
  4. With electric mixer, beat eggs and sugar in a large bowl on high until pale and thick.
  5. Add yogurt and zest, beat to combine.
  6. With mixer on medium speed, add oil in a quick, steady stream.
  7. Reduce speed to low and gradually add flour mixture until blended.
  8. Pour batter into pan.
  9. Bake for 40-45 minutes, rotating pan halfway through, until golden and center springs back to touch.
  10. Cool for 2 minutes on rack. Release from pan and let cool completely before serving.