Description
Ina Garten’s olive oil cake brings Mediterranean sunshine to dessert tables with silky richness and understated elegance. Fragrant orange zest and premium olive oil create a light, tender crumb that invites sweet moments of pure comfort and culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 ¼ cup (156 g) all-purpose flour
- ½ cup (120 ml) Greek yogurt
Liquid and Flavor Ingredients:
- ⅔ cup (158 ml) olive oil
- 3 tablespoons (45 ml) lemon juice
- Zest of 1 lemon
Dry Ingredients:
- ⅔ cup (133 g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare the oven by heating it to 350 degrees Fahrenheit (176 degrees Celsius). Apply a light coating of cooking spray or butter to a 9-inch (23-centimeter) round cake pan to prevent sticking.
- In a spacious mixing vessel, amalgamate the all-purpose flour, granulated white sugar, baking powder, baking soda, and kosher salt. Use a whisk to ensure uniform distribution of dry components.
- Construct a small depression in the center of the dry ingredient mixture. Gently introduce the olive oil, full-fat Greek yogurt, and whole eggs into this well.
- Vigorously incorporate the wet ingredients into the dry mixture, stirring until a homogeneous, velvety batter emerges without visible lumps.
- Enhance the flavor profile by folding in freshly squeezed lemon juice and the delicate, aromatic zest from one entire lemon. Stir until thoroughly integrated.
- Transfer the smooth batter into the prepared cake pan, ensuring an even surface with a spatula.
- Position the pan in the preheated oven and bake for 32-37 minutes. Verify doneness by inserting a clean toothpick into the cake’s center – it should emerge without any raw batter clinging to it.
- Remove from the oven and allow the cake to rest within the pan for 12-15 minutes, enabling it to set and cool slightly before carefully transferring to a wire rack.
Notes
- Freezes perfectly when wrapped tightly in plastic wrap, offering a convenient make-ahead dessert option for up to 2 months.
- Elevate the presentation with a delicate dusting of powdered sugar or a vibrant topping of fresh seasonal berries.
- Savor the most intense flavor by serving the cake slightly warm or at room temperature.
- Keep the cake’s irresistible texture intact by storing in an airtight container at room temperature for 4 days.
- Bright lemon zest and juice dance with the olive oil, creating a citrusy melody that enhances the cake’s rich profile.
- Select a premium extra virgin olive oil to unlock deeper, more complex flavor nuances in every bite.
- Greek yogurt works magic, delivering incredible moisture and a supremely tender crumb that stays soft for days.
- Versatile enough for afternoon tea, weekend brunches, or a light, elegant dessert that celebrates Mediterranean baking traditions.
- Transforming traditional baking techniques, this olive oil cake brings a ray of Mediterranean sunshine directly to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg