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slice of yogurt olive oil cake with a moist, tender crumb. The slice is placed on a simple white plate, with the glaze slightly dripping down the side

Yogurt Olive Oil Cake

This yogurt olive oil cake is light, moist, and subtly fragrant with citrus. Made with whole-milk yogurt and extra-virgin olive oil, it delivers a tender crumb perfect for everyday occasions, topped with a blood orange glaze for extra brightness.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Dessert, Snack, Breakfast
Cuisine: Italian / Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups unbleached all-purpose flour spooned and leveled
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 tbsp citrus zest lemon, blood orange, or mixed citrus
  • 1 cup granulated sugar white or cane
  • 3 large room temperature eggs
  • ½ cup extra-virgin olive oil mild and fruity, like Colavita or Lucini
  • ¾ cup whole-milk plain yogurt Greek yogurt works too but gives a denser crumb
  • Optional: Blood orange glaze powdered sugar, blood orange juice, yogurt, honey

Method
 

Preheat the oven to 350°F. Grease a 10-12 cup bundt pan (or a 9-inch round pan) with oil, using a pastry brush to reach every corner. Optionally, lightly dust with flour or line with parchment for easier removal.
    Prepare dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
      Rub the zest into sugar: In a separate large bowl, rub the citrus zest into the sugar with your fingers until it becomes fragrant. This releases the oils and boosts the aroma.
        Build the batter: Whisk the eggs into the sugar mixture until light and billowy. Slowly stream in the olive oil while whisking continuously to form a smooth emulsion.
          Add yogurt and flour mixture: Stir in the yogurt, then gently fold in the flour mixture with a spatula. Be careful not to overmix to keep the crumb tender.
            Pour the batter: Transfer the batter into the prepared pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
              Bake the cake: Place the pan on the middle rack and bake for 45-50 minutes. The cake should be golden on top, spring back when pressed, and a toothpick should come out clean or with a few moist crumbs.
                Cool and invert: Let the cake cool in the pan for 10 minutes. Afterward, run a thin knife around the edges to loosen the cake, then flip it onto a cooling rack.
                  Make the glaze (optional): In a small bowl, whisk together powdered sugar, blood orange juice, a spoonful of yogurt, and honey to make the glaze. Drizzle it over the cooled cake.
                    Serve and enjoy! Slice and serve with a cup of coffee or tea for a delightful treat.

                      Notes

                      • Olive Oil Choice: Use a mild and fruity extra-virgin olive oil for the best flavor. Avoid peppery or grassy varieties as they can overpower the cake’s flavor.
                      • Glaze Option: If you prefer a simpler finish, you can just dust the cake with powdered sugar or use lemon juice for the glaze instead of blood orange.
                      • Storage: Keep the cake loosely covered at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.
                      • Add-ins: Feel free to fold in fruits such as cherries or berries by tossing them in flour before folding them into the batter to prevent them from sinking.