Olive Oil Cake

1 hour 15 minutes
Amount of Servings
8-10 servings

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup FAGE Sour Cream

1 cup extra-virgin olive oil

3 large eggs

3 tablespoons lemon juice

1 lemon, zested

Powdered sugar, for dusting

  1. Preheat oven to 350degrees Fahrenheit. Spray a 9-inch springform cake pan with olive oil and a light dusting of flour. Line the bottom with parchment paper. Set aside.
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together sour cream, olive oil, eggs, lemon juice, and lemon zest.
  4. Gently fold the flour into the sour cream mixture with a spatula.
  5. Pour batter into the cake pan.
  6. Place the cake pan into the middle rack and bake for 40 minutes or until a toothpick inserted comes out clean.
  7. Cool completely. Dust with powdered sugar and serve with extra spoonfuls of sour cream and fruit of your choice.
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