Monday, July 1, 2013

Yogurt Olive Oil Cake

Who doesn't like a moist cake that's versatile as all get out?  This one is not only completely delicious, with a subtle lemon flavor, but it goes together quickly, needs only one bowl, keeps well, and can be adapted to different flavors.  I used Sciabica's Lemon Extra Virgin Olive Oil and, of course, you might want to add some freshly grated lemon peel. 

Yogurt Olive Oil Cake 
by Maurita

(makes one 9-inch cake)
1 1/2 cups full-fat yogurt
2/3 cup olive oil (I used Sciabica's Lemon Extra Virgin Olive Oil.)
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350˚F.  Grease a deep 9-inch round pan with butter. 

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla extract.  Add the flour, baking soda, and salt, and stir only until no lumps remain.  Work quickly! 

Pour the batter into the prepared pan and bake for 60-80 minutes, until a toothpick inserted in the middle comes out clean or with only a crumb.  Transfer the cake in the pan to a cooling rack, cool in the pan for at least 15 minutes, then remove from the pan and cool thoroughly. 

Serve in wedges.  You may want to sprinkle the cake with a bit of powdered sugar, or add berries, whipped cream, or both.  Wrapped well, this cake will keep for several days. 

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