Lemon Cake with Olive Oil and Greek Yogurt is a healthy dessert that’s easy and quick. To see recipe press the more button.
Lemon Cake with Olive Oil and Greek Yogurt
8-10 servings
2 ½ cups sugar
2 ½ cups all-purpose flour
½ tsp. salt
1 Tbsp. baking powder
1 cup/240 ml extra-virgin Greek olive oil
¾ cup/180 ml orange juice
2 Tbsp. Greek yogurt
4 eggs
1 tsp. vanilla extract
Grated zest of 1 lemon or 2 tsp. lemon extract
1 ½ cups powdered sugar, for garnish
1. Heat oven to 325˚F/165˚C. In a large bowl, add sugar, flour, salt, baking powder, olive oil, orange juice, yogurt, eggs, vanilla extract and lemon zest. Blend at low speed until moistened, for about a minute. Then beat 3 minutes at medium speed.
2. Lightly grease a 12-cup cake pan with oil. Pour batter into the pan.
3. Bake in the preheated oven for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from the oven.
4. Invert cake onto a serving plate. Cool completely and dust the cake on top with powdered sugar. Serve.