Go Back

Lemon Olive Oil Yogurt Cake

We ate this cake plain but you can certainly lightly dust with confectioners sugar if desired.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Author: Hip Foodie Mom


  • non-stick baking spray
  • 2 cups plain low-fat yogurt
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup good quality extra virgin olive oil
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt


  • Preheat your oven to 350 degrees and spray your bundt pan with non-stick baking spray.
  • Using your stand mixer fitted with the flat beater attachment, beat together the yogurt, sugar, eggs, lemon zest, and vanilla. Once combined, pour in the olive oil and beat again on low speed.
  • In a separate large sized mixing bowl, combine the flours, baking powder, and salt. Keeping the mixer on low speed, slowly pour the dry ingredients into the wet and beat on low until fully incorporated.
  • Pour the cake batter into the prepared bundt pan and bake for 60 minutes, or until a tester comes out clean. Let the cake cool for a good 20-30 minutes before inverting and removing from the bundt pan. Serve, slice and enjoy!