Olive Oil Yogurt Cake
This fluffy Olive Oil Yogurt Cake is topped with a cloud of sweetened whipped cream and a pile fresh raspberries.
Servings: 10
Ingredients
Olive Oil Yogurt Cake
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup good quality olive oil
- ¾ cup + 2 tablespoon granulated sugar
- zest of one lemon
- 2 large eggs
- ½ cup plain Greek yogurt
Topping
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ½ teaspoon vanilla bean paste or extract
- 1 pint fresh raspberries
Instructions
Olive Oil Yogurt Cake
- Preheat the oven to 350°F. Grease and flour a 9-inch cake pan and set aside.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of stand mixer fitted with the paddle attachment, mix together the eggs and sugar until combined. Stream in the olive oil and mix until combined. Add the lemon zest and stir to combine.
- Add in half of the dry ingredients and mix to combine. Mix in the yogurt until incorporated. Add the remaining dry ingredients and mix until combined.
- Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 15 to 20 minutes before removing the cake from the pan. Allow the cake to continue to cool completely before frosting and serving.
Topping
- Whip cold heavy cream until soft peaks form. Add the powdered sugar and vanilla. Continue to whisk until medium-soft peaks.
- Dollop the cream all over the cooled cake and cover with fresh raspberries. Dust the top with more powdered sugar before serving.