Hand Whisked Lemon, Olive Oil & Yoghurt Cake

Hand Whisked Lemon, Olive Oil & Yoghurt Cake

This cake is certainly more interesting than a standard lemon butter cake, or even a lemon syrup cake, but still very simple to make.  The olive oil and yoghurt give it a much more complex flavour. Our olive oil has quite a bite to it, so when I first made this cake, I wondered how it would go – being a sweet recipe. If the number of times I’ve cooked it since are a guide to how good it is, then it’s pretty damned good!  The bite in the olive oil and the tartness of the greek yoghurt just works (oh, and the generous amount of sugar that balances these!)

I also love a cake that looks great on a serving plate – one with a beautiful flat top, crisp sides and stands proud. This is one of these!

You may have noticed that you will rarely get a recipe from me that has many complex steps. I love to cook, but I prefer something easy and do-able. The cakes I love to cook will often not be iced, but rather dusted (for ease). And so is the case with this lovely moist cake – dust with icing sugar once removed from the oven and cooled.  If you do want to ‘fluff about and fancy it up’, try some curls of rind with a zester to pop on top or place flowers around the plate to serve.

I serve with double or thick cream.


  • 1 ¾ quarter cups caster sugar
  • 2 eggs
  • 1 cup greek yoghurt
  • 1 cup olive oil
  • Pinch sea salt
  • Grated rind of 2 lemons
  • 2 cups self-raising flour
  • 2 tablespoons lemon juice
  • Pinch sea salt
  • Icing sugar to dust

Preheat the oven to 180oc (160oc fan forced).

Grease and line a 20cm round cake tin with baking paper.

Whisk together the sugar, eggs, olive oil, yoghurt and lemon rind.

Gently fold in the flour, lemon juice and a pinch of sea salt.

Pour into prepared tin. Bake for around 45 minutes – test that it is cooked with a skewer when the skewer comes out clean – and also by pressing the cake on the top. I really think there’s less likelihood of overcooking than undercooking this cake as the olive oil helps to keep it moist.

Serve with cream and tea of honey, lemon and ginger. Enjoy!

Our extra virgin olive oil is available with our beef hampers or direct to those in our Liverpool Plains region (Quirindi, Tamworth and surrounds). Simply contact us – 0417 894474

Kirrily x