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Olive Oil Cake

My YJ Recipes




Makes one 9-inch cake.

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1/3 cup olive oil
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
Confectioner's sugar, for dusting


1. Position a rack in the middle of the oven and preheat oven to 350°F. Lightly oil a 9-inch springform pan.

2. In a bowl, sift together the flour, baking powder, and salt.

3. In a large bowl, using an electric mixer on medium speed, beat the eggs until thick and pale yellow, about 3 minutes. Continuing to beat, slowly add the sugar in a thin, steady stream until fully combined. Then, add the oil in a thin, steady stream, beating constantly. Beat in the vanilla, the lemon juice, and zest.

4. Using a rubber spatula, gently fold the flour mixture into the egg mixture in 3 batches. Do not overmix. Scrape the batter into the prepared pan.

5. Bake the cake until it is golden brown and springs back when pressed in the center, 35-40 minutes. Remove from the oven, place the pan on a wire rack, and let cool for 10 minutes. Run a small knife around the inside edge of the pan to loosen the cake, then release and remove the sides of the pan. Transfer the cake to a serving plate. Dust with confectioner's sugar, if desired.

Extra: Read the full Yoga Journal article, All Dressed Up

Recipe adapted from Williams-Sonoma Essentials of Italian, by Michele Scicolone with permission of the publisher, Weldon Owen, Inc.
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Reader Comments


I haven't tried this cake yet but it looks intriguing because it has no dairy in it. Is the nutritional information available?


I made this cake for Easter dinner for family. Served with strawberries and blueberries, it makes a great dessert that is light but satisfying. Everyone found it unique and delicious.


This cake was so easy to make, I even had all the ingredients at home without having to go to the store. It comes out perfect and tastes absolutely delicious! Pairs very well with fresh berries and is perfect for tea time. Thanks for a new favorite recipe!

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