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A pastry chef favorite, the moist texture and peppery flavor of olive oil is the perfect complement to bright, fresh citrus.

Meyer lemons are our favorite fruit to make this with, but feel free to experiment with different flavors of citrus; lemon, lime, orange, and grapefruit are all suitable as well. If you have Meyer lemons and want to keep the recipe uniform, sub the orange and lemon zest and juice with 2 tsp Meyer lemon zest and ¼ cup Meyer lemon juice.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 5 min + cooling time

Prep Time: 15 min

Cook Time: 35 min

Serves: 8

  • 1 cup granulated sugar
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 3 eggs, at room temperature
  • ¾ cup extra-virgin olive oil, plus more for greasing pan
  • ½ cup plain yogurt, at room temperature
  • 1 ¾ cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  1. Preheat oven to 350°F. Lightly grease, then line bottom of a 9-in round cake pan with parchment paper.
  2. Add sugar, lemon zest, and orange zest to a large bowl. Using fingertips, rub sugar and zest together to release oils. Whisk in lemon juice, orange juice, eggs, oil, and yogurt until smooth.
  3. Set a fine mesh sieve over bowl. Add flour, salt, baking powder, and baking soda. Then, sift flour mixture over egg mixture. Whisk gently until just combined.
  4. Pour batter into prepared pan and smooth the top. Bake in the middle of the oven until a toothpick comes out clean, approximately 30 to 35 minutes. Cool on a rack for 15 minutes. Then, run a knife around the edge, unmold cake from pan, remove parchment, and cool on rack. Serve warm or at room temperature.

How to Store It

Cover cooled cake and keep at room temperature up to 3 days.

One-Bowl Olive Oil Cake by Casa de Suna
One-Bowl Olive Oil Cake by Casa de Suna

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