Olive Oil Yogurt Cake
🧾 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ½ cup (120ml) extra virgin olive oil (use a mild, fruity variety)
- 1 cup (240g) plain Greek yogurt (or any thick, unsweetened yogurt)
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional but lovely)
👩🍳 Instructions
1. Prep:
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round or 9×5-inch loaf pan with parchment paper.
2. Mix Wet Ingredients:
In a large bowl, whisk together:
- Sugar
- Eggs
- Olive oil
- Yogurt
- Vanilla
- Citrus zest (if using)
Whisk until smooth and pale.
3. Add Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet batter gently, until just combined (don’t overmix).
4. Bake:
- Pour into prepared pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
🍴 Serving Ideas:
- Dust with powdered sugar or top with a citrus glaze (see below)
- Serve with fresh berries or poached fruit
- Enjoy slightly warm with tea or coffee
🍊 Optional Citrus Glaze:
Mix together:
- 1 cup (120g) powdered sugar
- 2–3 tbsp lemon or orange juice
- Drizzle over cooled cake for a sweet-tangy finish
🔄 Variations:
- Add ½ cup blueberries or chopped strawberries
- Swap citrus zest for a sprig of rosemary or a touch of almond extract
- Use honey or maple syrup in place of half the sugar for a rustic touch
