This cake is a love letter to summer; it’s full of flavours that go along with the end of the season. Let’s put it this way, if Beyonce wanted to re-shoot her XO video, she’d bake this cake and dance on it. No Coney Island carnival rides or sexy love affairs can stand a chance next to this crumbly, deliciously-moist cake…ok maybe the hot love affairs do, but you get the point.
Delicate olive oil, tangy yoghurt, zesty lemon, and fragrant orange blossom water get together in this cake to party like they want summer to last forever. Want a slice?
Greek Yoghurt Olive Oil Cake with Orange Blossom Glaze
Makes a 9 inch pan (24cm) cake
20 min active, 1.5 hours total time
Notes: orange blossom water is quite strong, so a little goes a long way. Don’t go overboard or your cake will taste like a perfume bazaar. I used rose petals to garnish (pesticide-free).
Ingredients:
CAKE:
3/4 cup extra virgin olive oil
2 eggs at room temp
Zest of one lemon
1/4 cup of fresh lemon juice
1 cup plain greek yoghurt at room temp (leave it out for 10 min or so). I used 2% fat
1 cup super fine sugar
2 cups all-purpose flour, sifted
3 teaspoons baking powder, sifted
GLAZE:
1 cup icing sugar
1 tablespoon lemon juice
1/4 teaspoon orange blossom water
Instructions:
1. Preheat the oven at 325F. Grease and flour your pan and set aside.
2. In a large bowl mix the olive oil, eggs, lemon zest and juice, yoghurt, and sugar and lightly whisk until all ingredients are combined.
3. In a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don’t dump it all at once or you’ll get lumps). Don’t over-mix! Just gently fold the ingredients until they are combined.
4. Place the batter in the greased pan and bake for about 45-50 min, until the top is golden brown and no batter comes out when you test it with a skewer.
5. Once the cake is done, take it out, set aside, and let it rest for at least 10 minutes (if you flip it too soon it’ll break). Once it has cooled down, flip it on a plate.
Now, let’s get the glaze started: simply combine the icing sugar, orange blossom water, and lemon juice and mix until there are no sugar lumps (a minute or so). If it’s too thick and doesn’t drizzle, add a mini splash of water (just a teeny!).
Pour glaze over the cake and decorate with rose petals (or orange blossoms if you have any!).
Serve with a cup of tea and high-five yourself for making such an amazeballs end-of-summer treat. Booyaa!
Recipe adapted from Donna Hay
If you make this, show us some love on instagram by tagging #bakedtheblog
Oh wow!! Such a gorgeous cake. Loving this flavour 🙂
The cake is beautiful, and the Beyoncé reference just takes it to the next level. ***flawless.
Can’t wait to try these gorgeous recipes!
These photos are stunning – just so beautiful. Your cake sounds delicious too 🙂 I have such trouble finding pesticide-free roses, but I love how they look as a garnish. So pretty!
The gorgeousness of these photos is stealing my breath. Holy crap!
Just gorgeous! Can’t get over these photographs. So glad that you all have put together this blog!
I would really love love love a slice or two of this cake right now. It looks so so so good, and the photos are wonderful 🙂
I could not possibly be more in love with this stunning cake and these photos, Gabriel. Perfection!! So excited to read all of yall’s posts in this amazing endeavor! This is too awesome <3!
These photos are honestly some of the most beautiful examples of food photography I’ve ever seen! I love the flowy white cloth you’ve put the cake on 🙂
Oh! I love this recipe and the photography is amazing!
I´ll share it in my facebook page of olive oil! 🙂
kisses from Argentina!
WOW! I’m speechless…
Where can you buy the orange blossom water?
Hi Patsy, You can you buy orange blossom water in middle eastern grocery stores, well-stocked grocers, or online. It’s actually not as hard to find as you might think!
I happen to be Greek and I love your cake. Every housewife in my country knows how to substitute yogurt for milk but this one is particularly interesting thanks to the orange blossom water. Congratulations on your blog -I wonder if there is a way to subscribe via email.
Hi Teti, thanks for stopping by! We’re working on getting email subscription up and running. Stay tuned.
Is it necessary to use a bundt cake pan got this recipe or would a normal round pan work? Excited to try!
Hi Erica, Gabriel is away for a few weeks so I’m going to jump in and say that yes you can use a different pan. You’ll have to assess the quantity yourself (e.g., you many need two pans). Also, the bake time might be different. I’d check it at 25-30 minutes if you’re using a 9-inch round cake pan and go from there. I hope that helps!
Olive oil cakes are right down my alley and adding Greek yogurt to it…even more! Such a gorgeous bundt cake.
Hi! As happens so often, I found you (Baked) by accident and was incredibly and immediately blown away by the most beautiful and stunning food photography ever! That said, I also think the cake is a sure winner to be made ipso facto. And since I see you are still getting things up and running I would please ask you not to forget to give us followers a “print” button. I´m an oldie who still needs a paper recipe tacked on my kitchen cabinet to make it easier to follow… this and then file it away in my collection of favorites. Thanks for the beauty you place before my eyes and the flavors you set before me at the table.
This looks beautiful! Just checking – is super fine sugar the same as caster sugar? And if not do you know what it’s sold as in Europe?
Hi Aine, Gab is away for a few weeks, so I’m going to jump in. Yes, castor sugar is similar to super fine sugar. 🙂
This cake honestly looks like a work of art – the perfect way to end summer!
Absolutely beautiful! Love that glaze. 🙂
Can’t quite figure out how to sign up for your blog. Love what I am seeing, want to see more!!
This cake sounds wonderful. I enjoy olive oil cakes, and have recently made quite a number of them. It is really something how much a good olive oil can enhance a cake.
The prettiest bundt cake I have ever seen. Hands down. I will make this for brunch this weekend.
I am enjoying this blog so much, thank you all!
I’m back! Thank you all for your lovely comments!
Love the crumb on this cake, and you had me at lemon.
M.
Yay! The crumb is da bomb. Also, may I say I saw your name and my hear started beating a bit harder – Madonna! 🙂
how gorgeous! I have made the Donna Hay version and it was sensational…can’t wait to give this a go
Dried rose petals are often available at middle eastern stores, eg The Persian Market , Melbourne.
Handy to have to sprinkle on all sorts of goodies, like scones with rose petal jam, traditional sponge cakes with raspberry jam and cream filling, pavlovas etc.
Just made this and it looks just like the photo! We don’t have orange blossoms here, so I used the last sprigs of lavender from my herb garden.
I made this cake yesterday. It’s the beginning of summer here down under with plenty of lemons on the trees. Didn’t have the orange blossom but never mind because the cake was delectable. I couldn’t believe how light and airy it was. Will make again.
Should there be some salt in the recipe? Good flavour and texture….but flat tasting without the salt.
Hey norma! Not at all, there’s a lot going on in here with the tangy yogurt, zest of the lemon, orange blossom. You can always add a touch if that’s your liking. Cheers!
The original Donna Hay recipe called for self-rising flour, which is flour mixed with baking powder and salt. I would definitely add some salt.
I love finding blogs with amazing photography like yours! We’ll be back for sure 🙂
Beautiful work and delicious recipes
Thank you! 🙂
I showed this photo to my niece kast night and she said “Oh my gosh, the roses are so pretty, it makes me want to eat the cake”.
I think that sums it up !
Xo
Wonderful
Hi,
I live in USA, and only sugars that are readily available are regular and powder sugar.
Can I substitute? Thanks……Mira
Hi there
When should I glaze the cake? I want it for tomorrow. Can I make the glaze now and it will still be white and hard or should I only make it before I serve it? Don’t want it to go translucent and sink into the cake over night?
Would love your advice please.
Thanks.