The Lello Kitchen
French Yogurt Cake with Lemon Olive Oil
A tender yogurt cake with lemon-infused olive oil—simple enough for breakfast, polished enough for tea.
- Prep
- 15 minutes
- Cook
- 40 minutes
- Serves
- 8 servings
- Difficulty
- Easy
At the Lello table
This is the kind of cake that improves the kitchen rather than interrupting it: one bowl, no frosting, and enough citrus perfume to make a plain slice feel deliberate.
Method
- Whisk flours, baking powder and salt.
- In another bowl whisk sugar, eggs, yogurt, olive oil and zest until smooth.
- Fold dry ingredients into wet just until no flour remains.
- Bake until golden and a tester comes out clean, about 38 to 45 minutes. Cool 15 minutes before unmolding.
Cook’s notes
- Do not overmix after adding flour; a few gentle folds are enough.
Substitutions
- Plain olive oil works, but add more fresh lemon zest for aroma.
- Sour cream can replace yogurt but creates a richer crumb.
To serve
Serve plain, with berries, or with lightly whipped crème fraîche.
Storage & make-ahead
Keep covered at room temperature for 2 days or refrigerate up to 4 days.
