Written by:Jude Bokovoy
Don’t let the name drive one away — this olive oil cake recipe has subtle notes of lemon that will satisfy any craving. This cake is perfect for a Friendsgiving with countless presentation options, simple ingredients and perfect for a light dessert.
OLIVE OIL CAKE
Start to finish: 1 hour 10 minutes
Yields: 8 servings
1 ¼ cup all-purpose flour
⅔ cup granulated sugar
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup greek yogurt
2 large eggs
⅔ cup high quality olive oil
Juice of half a lemon
Zest of a whole lemon
Garnish
⅛ cup powdered sugar
20 raspberries
Preheat the oven to 350℉. Add dry ingredients to a large mixing bowl and stir until combined. Create a well in the middle of the bowl and set aside. Combine wet ingredients in the order listed above, leaving out lemon juice and zest. Pour wet ingredients into the well of the dry ingredients and slowly whisk the corners of the dry ingredients in. Once fully combined, add lemon juice and zest. Oil a nine inch circular pan, then pour batter evenly into the pan. Bake for 35 minutes or until golden brown. While the cake is cooling, use parchment paper to create a stencil to make a design in powdered sugar. Once the cake is cool, apply the stencil and tap on the powdered sugar using a small strainer or spoon. Set raspberries beside the cake for guests to apply to their slice. For more details check out the full recipe at feelgoodfoodie.net.
Contact the author at howllifestyle@mail.wou.edu
