Delicate olive oil, tangy yoghurt, zesty lemon, and fragrant orange blossom water get together in this summery greek yoghurt olive oil cake! Want a slice?
This greek yoghurt olive oil 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 bundt cake…ok maybe the hot love affairs do, but you get the point.
For The Olive Oil Cake:
- 1 cup (225 g) full-fat, plain Greek yogurt, at room temp (see notes)
- ¾ cup (180 mL) olive oil
- 2 large eggs, at room temperature
- Zest of one lemon
- ¼ cup (60 mL) fresh lemon juice, about 1 large lemon
- 1 cup (200 g) granulated sugar
- 2 cups (230 g) cake & pastry flour (sifted, see method)
- 1 tbsp (15 mL) baking powder
- ½ tsp (2.5 mL) salt
For the Orange Blossom Water Glaze:
- 1 cup (120 g) icing sugar, sifted
- 1 to 2 tsp lemon juice
- ¼ tsp orange blossom water
Make The Cake
Preheat the oven to 325°F (160ºC). Grease a 9-inch (23-cm) Bundt pan with commercial baking spray and sprinkle the inside lightly with flour. Set aside.
In a large bowl, whisk together the yogurt, olive oil, eggs, lemon zest, lemon juice, and sugar until well combined.
In another bowl, sift the flour, baking powder, and salt together. Add the sifted flour in three parts to the olive oil mixture, stirring gently in between each addition until almost combined. A few streaks of flour are ok! You don't want to over mix the batter as it may result in a dense, dry cake.
Transfer the batter to the prepared Bundt pan. Smooth the top of the batter, then place the tin in the oven and bake for about 40 to 45 minutes or until the top is golden brown. The cake is done when the sides have started to pull away from the pan and a toothpick comes out clean when inserted.
Cool the cake for 10 minutes on a wire rack, then flip it from the pan onto the wire rack. Cool the olive oil cake completely before glazing.
For The Orange Blossom Water Glaze
Combine the icing sugar, lemon juice, and orange blossom water and whisk until smooth, about 15-30 seconds.
Pour glaze over the cooled cake and allow 10 minutes for it to set.
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).
Recipe adapted from Donna Hay
Amount Per Serving: Calories: 323Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 149mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 4g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.