This gorgeous little cake is drenched in a lemon glaze, making it irresistible. I found the recipe on Orangette. I was looking for a lemony cake, but I wanted to make a recipe that used olive oil. I altered the original recipe slightly by using olive oil, and adding a little more lemon zest.
One other change I made was in the preparation of the recipe, which I think is quite important. I added the zest at the beginning, along with the sugar. If you rub the sugar and zest together it releases the oils from the zest better.
I served part of the cake, then wrapped up a portion and put it in the freezer – just as good a few days later!
What you need for the cake:
- 1/2 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- lemon zest, from 1 large or two small lemons
- ½ cup olive oil
What you need for the glaze:
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup of powdered sugar
- Prepare an 8 inch cake pan by spraying it or rubbing it with butter. Cut a circle of parchment paper to fit in the bottom of the pan. Spray or spread butter on the parchment paper. Preheat the oven to 350˚F.
- Place the sugar and zest in a large bowl. Rub the zest into the sugar with your fingers.
- Add the yogurt and eggs, one at a time, and stir until well blended.
- Add the flour, baking powder, and salt, mixing enough to just combine the dry ingredients.
- Add the oil a little at a time and stir until it is a smooth batter.
- Pour the batter into the prepared pan.
- Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick inserted into the centre comes out clean.
- Cool the cake on rack for 10 minutes; then turn the cake out onto the rack.
- Prepare the glaze by stirring the lemon juice and powdered sugar together. Place a plate or baking tray below the cake to catch drips. While the cake is still warm, use a pastry brush spread the glaze all over the cake – some of it will drip off, but keep going until the glaze is gone, as it will soak in.
- Allow cake to cool completely.
- Sprinkle with powdered sugar if you desire it and serve. This cake was still delicious a few days after baking.
2 thoughts on “French Lemon-Yogurt-Olive Oil Cake”
Good tip! Thanks for that Rob – I always love your baking!
I used Olympic Krema for the yoghurt portion this time and it really improved the moisture.