Mediterranean Olive Oil Lemon Cake Recipe for Your Coffee Break or Dessert by Jan Mostrom

This beautiful, light and lemony olive oil lemon cake recipe only has 15 minutes of prep time before it goes in the oven. That's it! It takes a few hours to taste this amazingly delicious cake recipe, but the results are worth it. This cake is fluffy and airy, and worthy of any dinner party. But the lemon cake is also easy enough to make on a weekend for family or friends.

To make this Mediterranean olive oil cake you will need to gather the following ingredients from your fridge and pantry: extra-virgin olive oil (check out the health benefits of olive oil), white chocolate, eggs, granulated sugar, yogurt, lemons for juicing and zesting, vanilla extract, flour (all-purpose or gluten-free), baking powder, almond flour, sea salt, nutmeg and optional powdered sugar for dusting.

This Italian-inspired olive oil lemon cake recipe is wonderful for dessert paired with hot tea or coffee, or for a sweet snack during the day.

Cuisine: American / Italian / Mediterranean
Prep Time: 15 minutes plus 45 minutes to cool
Cook Time: 1 hour
Total Time: 2 hours
Servings: 10

Ingredients

• 1/2 cup extra virgin olive oil, plus more for greasing the pan
• 4 ounces white chocolate, chopped into small pieces or white chocolate chips
• 5 large eggs
• 1 cup granulated sugar
• 2/3 cup full-fat plain yogurt  
• 2 medium lemons, zested
• juice from 1 of the zested lemons
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• pinch of ground nutmeg
• 1 cup all-purpose flour or gluten-free flour
• powdered sugar, for dusting (optional)

Here's how to make it: 

1. Preheat the oven to 325 degrees F with the rack positioned in the center. Grease a 9-inch round metal cake pan and place a round piece of parchment on the bottom of the pan. (You can also use a springform pan.)
2. Place the chocolate in an oven-safe mixing bowl (the bowl from your stand mixer is great) and place into the oven to melt. Check on the chocolate every 1 to 2 minutes, using a whisk to see if it will blend. (You can also microwave chips in a medium microwave-safe bowl. Cook on high for 20 second intervals or until chocolate can be blended smoothly.) When the chocolate is melted whisk to make sure it’s smooth. Let the chocolate sit for a minute or two to let the bowl cool.
   
3. Pour olive oil into the chocolate mixture and use a whisk, stand mixer or hand mixer to blend.
   
4. Add the eggs and mix again until blended.
   
5. Add the sugar, vanilla, yogurt, lemon zest and lemon juice and mix. (If you only have Greek yogurt use 1/2 cup and add an additional 2 tablespoons water.)
   
6. Add the almond flour, baking powder, salt and nutmeg. Blend until smooth.
   
7. Finally, add the all-purpose or gluten-free flour and gently blend until there are no more lumps. Scrape the sides with a rubber spatula to make sure all the dry ingredients are incorporated. Gently hold the bowl and tap on the the counter to remove any possible air bubbles.
   
8. Pour the batter into the parchment paper-lined pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
   
9. Let the cake cool on a wire rack for 15 minutes, then invert the cake onto a plate after using a butter knife or spatula around the edges. Continue to cool for at least 30 more minutes.
   
10. When ready to serve gently sift some powdered sugar on top, if desired, slice and enjoy this light and beautiful cake!
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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