French Lemon Olive Oil Cake Recipe

(8 customer reviews)

Lemon Olive Oil Cake

French Lemon Olive Oil Cake Recipe

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 8 to 10 servings

-9 ounces Sonoma Farm Lemon Olive Oil

-2 eggs
-1/2 teaspoon vanilla
-1 1/2 cup plain yogurt
-1 2/3 cup granulated sugar
-3 cups self-rising flour


How to make olive oil cake:

Preheat the oven to 350F. Grease a 9-inch by 5-inch loaf pan and set it aside.

Whisk the lemon olive oil, eggs,  yogurt, and sugar together until the mixture is light and fluffy. Stir in the flour until it is completely incorporated. Pour the batter into the prepared loaf pan and bake the cake for 45 minutes, until the surface is light golden brown and the cake tests done with a wooden pick in the center.

Allow the olive oil cake to cool in the pan for 10 minutes, and then loosen the sides and remove the cake from the pan. Allow the cake to continue cooling on a wire rack.

Sonoma Farm 2016

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8 reviews for French Lemon Olive Oil Cake Recipe

  1. momcook

    This is a delicious, moist easy cake. A great light dinner party dessert. Not too sweet at all.

  2. Lorrie

    Excellent! Amazing moist texture. I didn’t have as good results the first time (my fault), but was intrigued enough to try it again and it was well worth it.

  3. kate

    This was alright but nothing special. It did not result in any oohs or awwwws, but it was not bad either. I wouldn’t bother making it again.

  4. nancy

    This is sublime.

  5. wildone

    This recipe worked beautifully. I used blood orange oil instead of lemon oil

  6. Dona

    This simple cake is awesome. Lemony, mildly sweet and fruity from the oil. A great crumb. Perfect spring/summer light desert.

  7. Maggy

    this is the best cake. easy to make, very moist, not too sweet, perfect special cake or just everyday cake for family and friends.

  8. Iris

    I had high hopes for this cake – measured the ingredients just so and used a 9×5 pan as instructed, but something went wrong somewhere, because the batter cooked up over the sides and just kept going. I had cake batter all over the bottom of the stove. Right now it’s in the oven and I’m trying to salvage it, because time is up and it’s not even nearly cooked. I’m giving it 3 stars because nobody else here seemed to have an issue, but yikes! This just did not work out for me.

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