Mohamed Shili A delicious recipe from Ina Garten is this Olive Oil Cake, made with olive oil, all-purpose flour, granulated sugar, Greek yogurt, and lemon juice. This tangy and moist Olive Oil Cake recipe is a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ina Garten Olive Oil Cake Ingredients
- ⅔ cup olive oil
- 1 ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Greek yogurt
- 2 large eggs
- 3 tablespoons lemon juice
- Zest one lemon
How To Make Ina Garten Olive Oil Cake
- Preheat and Prepare: Start by preheating your oven to 350ºF. Grease a 9-inch round pan to get it ready for the batter.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: Create a well in the center of the dry mix. Pour in the olive oil, Greek yogurt, and large eggs. Whisk them thoroughly into the dry ingredients.
- Add Flavor: Stir in the lemon juice and the zest of one lemon. Mix until the batter is smooth and lump-free.
- Bake and Cool: Pour the batter into the prepared pan. Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 10 minutes before slicing and serving.
Recipe Tips
- Use High-Quality Olive Oil: Choose a good-quality extra virgin olive oil to enhance the flavor of your cake and add a rich, fruity taste.
- Room Temperature Ingredients: Make sure the eggs and yogurt are at room temperature before mixing them in. This helps the batter combine smoothly and ensures even baking.
- Don’t Overmix: Once you add the wet ingredients to the dry mix, whisk until just combined. Overmixing can lead to a dense cake, so stop when the batter is smooth.
- Use Fresh Lemons: For the best flavor, use fresh lemons for both the juice and zest. Bottled lemon juice can lack the bright, fresh taste needed for this recipe.
What To Serve With Olive Oil Cake
Serve your tangy and moist Olive Oil Cake with a honey drizzle, fresh berries, whipped cream, Greek yogurt with honey, or a citrus glaze.
You can also pair it with a fruit compote, vanilla ice cream, or a side of mixed nuts.
How To Store Olive Oil Cake
To Refrigerate: Wrap the Olive Oil Cake tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to five days to keep it fresh.
To Freeze: Wrap the cake tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. Freeze for up to three months, ensuring it stays moist and delicious.
Frequently Asked Questions
How do I prevent my Olive Oil Cake from sticking to the pan?
Grease the pan thoroughly with either butter or a non-stick spray. You can also line the bottom with parchment paper for added assurance. Ensure all surfaces are covered to prevent sticking and make cake removal easier.
Can I substitute the Greek yogurt with a non-dairy alternative?
Yes, you can substitute Greek yogurt with a non-dairy alternative like coconut yogurt or almond milk yogurt. Make sure the substitute has a similar consistency to Greek yogurt for the best results in texture and taste.
Ina Garten Olive Oil Cake Nutrition Facts
- Calories: 319
- Fat: 19g
- Carbohydrates: 33g
- Protein: 5g
- Saturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 42mg
- Sodium: 128mg
- Potassium: 85mg
- Fiber: 1g
- Sugar: 17g
Try More Ina Garten Cake Recipes:
Ina Garten Olive Oil Cake
Description
A delicious recipe from Ina Garten is this Olive Oil Cake, made with olive oil, all-purpose flour, granulated sugar, Greek yogurt, and lemon juice. This tangy and moist Olive Oil Cake recipe is a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ina Garten Olive Oil Cake Ingredients
How To Make Ina Garten Olive Oil Cake
- Preheat and Prepare: Start by preheating your oven to 350ºF. Grease a 9-inch round pan to get it ready for the batter.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: Create a well in the center of the dry mix. Pour in the olive oil, Greek yogurt, and large eggs. Whisk them thoroughly into the dry ingredients.
- Add Flavor: Stir in the lemon juice and the zest of one lemon. Mix until the batter is smooth and lump-free.
- Bake and Cool: Pour the batter into the prepared pan. Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 10 minutes before slicing and serving.
