Even if you hate baking, you will love my one-bowl lemon Greek yogurt olive oil cake because it is so easy to make! Not only does it come together in a flash, but it serves as the perfect not-too-sweet treat that can be enjoyed any time of the day. Growing up, my yiayia would always have some type of yogurt cake in her house that could be eaten at breakfast with a cup of Greek coffee or left on the counter for snacking. I’m proud to say that this lemon cake fits the bill and would have made her very proud.
The olive oil and Greek yogurt keep the cake extremely moist, while the lemon zest and juice add the perfect zing of flavour. This cake is a hit with everyone who tries it. Don’t be surprised if it’s all gone the same day it’s baked!
Related: A Lucious Chocolate Olive Oil Cake
ingredients
directions
In a large bowl, mix together the sugar, Greek yogurt, eggs, lemon zest, lemon juice, baking powder and salt.
Add the flour into the wet ingredients all at once and mix until just combined.
Grease a 9-inch baking pan generously before adding batter. Bake at 350°F for 25 minutes or until a toothpick comes out clean.
Flip the pan over and gently remove the cake — allow to cool for 20 minutes.
Optional: Mix 1 cup of icing sugar with 1 tablespoon of lemon juice to create an easy glaze.
Slice cake and serve once cooled. Can be stored at room temperature for up to 3 days or in the fridge for 5. Best enjoyed with a Greek coffee!
