Olive Oil Lemon Cake

This light and zesty lemon cake is packed with bright citrus flavor and nourishing ingredients. Healthy fats from the olive oil provide a moist, yet rich texture, and the Greek yogurt provides a boost of protein! This cake is great for a summer gathering or family dessert.

Course Dessert

Keyword desserts, lemon, healthy dessert, easy dessert, cake, greek yogurt, olive oil, lemon cake

Prep Time 20

Cook Time 35

Servings

Calories 280

Equipment

9" round cake pan

Ingredients

2 eggs
½ cup plain Greek yogurt
½ cup olive oil
½ cup honey
1 tsp. vanilla extract
2 lemons (zest and juice)
1 ¼ cups whole wheat flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Optional topping:

fresh blueberries

Instructions

Preheat oven to 350°F. Lightly coat a 9” round cake pan with cooking spray and insert a round parchment paper. To do this, you can trace the bottom of the round pan with a pencil on the parchment paper and cut. Lightly spray the parchment paper.
In a medium mixing bowl, whisk together whole wheat flour, baking powder, baking soda and salt.
In a large bowl, add eggs, Greek yogurt, olive oil, honey, vanilla extract and the zest and juice of both lemons. Whisk until smooth.
Slowly add the dry ingredients to the wet ingredients, and whisk until combined, being careful not to overmix.
Pour the mixture in the prepared pan and smooth over with a rubber spatula.
Place in preheated oven and bake for 30-35 minutes, until an inserted toothpick comes out clean.
Remove from oven and let cool in the pan for 10 minutes. Remove and place on a wire rack to cool completely.
Option to top with fresh blueberries for added flavor. Enjoy!

Nutrition