Moist & Healthy Olive Oil Lemon Cake Recipe: A Zesty Delight with No Butter!
Imagine a cake that’s not only incredibly moist and tender but also lighter and healthier than your usual bake. Our Olive Oil Lemon Cake is exactly that – a delightful creation made without a gram of butter, relying instead on the richness of olive oil and the tanginess of yogurt. This unique combination yields a cake that’s profoundly moist, with a delicate crumb and a bright, fresh lemon flavor that truly melts in your mouth.
Do you ever have those days? You meticulously plan your schedule, envisioning a day of productive tasks, only to find yourself at the end with a whirlwind of unexpected visitors, forgotten errands, and a completely derailed agenda. Today was precisely one of those days for me. Just after lunch, the doorbell became a constant chime, bringing friends and neighbors for quick chats, to drop off something, or to pick up an item. Each visit, of course, was met with the offer, “Would you like a cup of tea or coffee?” And with a knowing smile, “How about a slice of my homemade olive oil lemon cake?”
It was incredibly fortunate that I had baked this beautiful cake earlier in the morning and managed to snap a few photos. Had I waited until now, all that would be left for a picture would be a few delightful crumbs! The joy of sharing this light and zesty cake made the unplanned interruptions all the more enjoyable.
Why Choose an Olive Oil Lemon Cake? The Healthier, Moister Alternative
This recipe stands out because it completely omits butter, making it a wonderful alternative for those looking for a healthier dessert option or simply to experiment with different baking fats. By replacing butter with quality olive oil and creamy yogurt, we achieve several incredible benefits:
- Healthier Profile: Olive oil, particularly extra virgin, is packed with monounsaturated fats, which are considered heart-healthy. It reduces the amount of saturated fat compared to butter-based cakes. Paired with yogurt, which adds probiotics and protein, this cake offers a more wholesome indulgence.
- Unrivaled Moisture: Olive oil contributes to an exceptionally moist crumb that stays fresh longer than cakes made with butter. The yogurt further enhances this moisture, ensuring a tender, melt-in-your-mouth texture without being greasy.
- Subtle, Sophisticated Flavor: A good quality fruity olive oil imparts a delicate, almost peppery note that beautifully complements the bright acidity of the lemon. It’s a flavor profile often found in Mediterranean desserts, adding a touch of sophistication to this simple cake.
- Lighter Texture: The combination of olive oil and yogurt results in a cake that feels lighter on the palate, making it a perfect treat any time of day.
This specific recipe was inspired by a creation on Healthy Green Kitchen, though I’ve adapted it to significantly reduce the sugar content. My goal was to align it with the “healthy and skinny” recipe themes I explore, proving that you don’t need excessive sugar to achieve a truly delicious and satisfying dessert.
Expert Tips for Your Perfect Olive Oil Lemon Cake
Achieving a bakery-worthy cake at home is easier than you think with these helpful tips:
- Testing for Doneness: The classic wooden stick test is your best friend. Insert a wooden skewer or toothpick into the very center of the cake. If it comes out clean or with just a few moist crumbs attached, your cake is perfectly baked. If there’s wet batter, give it a few more minutes.
- Effortless Cake Release: To ensure your beautiful cake slides out of the tin without a hitch, always start by brushing the inside generously with olive oil. Then, dust it thoroughly with flour, tapping out any excess. This creates a non-stick barrier. After baking, allow the cake to cool in the tin for about 5-10 minutes at room temperature before attempting to invert it onto a wire rack. This brief cooling period helps the cake firm up slightly, preventing it from breaking.
- Boosting Intense Lemon Flavor (Optional Glaze): If you crave an extra burst of zesty lemon, prepare a simple syrup while the cake is still warm in its tin. Prick the top of the warm cake all over with a skewer or toothpick. Combine 1 oz (30 grams) of confectioners’ sugar with ¼ cup (60 ml) of fresh lemon juice, stirring until smooth. Pour this fragrant syrup evenly over the warm, pricked cake. The warmth helps the cake absorb the syrup, infusing it with an incredible lemony kick. Let it cool for an additional 10 minutes before removing it from the tin. This method adds moisture and intensifies the flavor beautifully.
- Make it Lactose-Free: For those with dietary restrictions, this recipe is easily adaptable. Simply replace the regular yogurt with an equal amount of soy yogurt or coconut yogurt. The result is just as moist and delicious, making it accessible for everyone.
- Citrus Variations: Don’t limit yourself to lemon! This versatile recipe works wonderfully with other citrus fruits. You can easily substitute the lemon zest and juice with orange for a sweet and vibrant orange olive oil cake, or even lime for a more tart and exotic twist.
- Gluten-Free Adaptation: While not explicitly stated in the original, this type of cake often bakes well with a 1:1 gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum or add ¼ teaspoon per cup of flour for best results.
Preparation and Storage Guidelines
This olive oil lemon cake is perfect for making ahead and enjoying over several days. Here’s how to keep it at its best:
- Short-Term Storage: Store your cake in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and freshness.
- Freezing for Later: This cake freezes exceptionally well, making it ideal for meal prepping desserts or saving slices for a future craving. To freeze, first wrap the cooled cake tightly in plastic foil, ensuring no air can get in. Then, add a second layer of aluminum foil for extra protection against freezer burn. It can be frozen for a maximum of three months. When you’re ready to enjoy it, thaw the cake at room temperature. For best results, remove the plastic and aluminum foil as soon as possible during thawing to prevent condensation from making the crust soggy.
Serving Suggestions for Your Zesty Treat
This versatile cake shines on its own, but here are a few ideas to elevate your serving experience:
- Classic Pairing: Enjoy a slice with a warm cup of coffee or your favorite herbal tea for a delightful afternoon treat.
- Fresh Berries: A scattering of fresh blueberries, raspberries, or sliced strawberries adds a beautiful contrast in color and a burst of complementary fruitiness.
- Light Glaze: If you didn’t use the intense lemon syrup, a simple drizzle of powdered sugar glaze (powdered sugar mixed with a tiny bit of lemon juice or milk) can add a pretty finish and a touch more sweetness.
- Yogurt or Whipped Cream: A dollop of plain Greek yogurt or a swirl of lightly sweetened whipped cream can cut through the richness and add a creamy element.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card below! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 180 grams all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 teaspoons lemon zest, finely grated, from an organic lemon
- 120 ml plain yogurt
- 180 grams granulated sugar
- 3 large eggs
- 120 ml olive oil , light and fruity (not too strong)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat your oven to 355 degrees Fahrenheit (180 degrees Celsius).
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Lightly brush the inside of your cake tin with olive oil, then dust it evenly with flour, tapping out any excess.
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In a small bowl, combine the flour, granulated sugar, lemon zest, and baking powder. Mix these dry ingredients thoroughly with a fork.
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In a larger mixing bowl, whisk together the eggs, yogurt, and olive oil until well combined and smooth.
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Gradually add the dry ingredients from the small bowl into the wet mixture. Mix thoroughly until just combined.
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A few small lumps in the batter are generally not a problem and will likely disappear during baking. Avoid overmixing.
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Pour the prepared batter evenly into your cake tin. Place the tin in the preheated oven and bake for approximately 50 minutes.
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To check for doneness, insert a wooden skewer or toothpick into the center of the cake. It should come out clean.
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Once baked, remove the cake tin from the oven and place it on a wire rack to cool for 5 minutes.
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After 5 minutes, carefully remove the cake from the tin and let it cool completely on the wire rack before slicing and serving.
Nutrition
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More Delicious & Healthy Recipes to Explore
If you enjoyed this healthier take on a classic cake, you’ll love these other recipes from my collection:
- Sugar-Free Carrot Cake Loaf
- Granola Cake Recipe
- Orange Olive Oil Cake
- Banana Bread with Cashew Nuts
This Olive Oil Lemon Cake is more than just a dessert; it’s a testament to how simple, wholesome ingredients can come together to create something truly exceptional. Its bright flavor and tender crumb make it a perfect choice for everything from a casual afternoon tea to a special family gathering. Enjoy the process of baking it, and savor every moist, lemony bite!