Mediterranean Lemon Cake
This Mediterranean Lemon Cake is light, moist, and naturally fragrant with citrus, olive oil, and a touch of yogurt. It’s a simple yet elegant dessert that tastes like sunshine—perfect with coffee, tea, or a coastal breeze.
Total time
Prep Time: 15 mins
Cook Time: 40–45 mins
Total Time: ~1 hour
Ingredients:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs
¾ cup granulated sugar
1/2 cup plain Greek yogurt
1/2 cup extra virgin olive oil
Zest of 2 lemons
Juice of 1 large lemon (~3 tbsp)
1 tsp vanilla extract
Optional: 1–2 tsp orange blossom water or honey for added Mediterranean flair
Lemon Glaze (Optional):
1 cup powdered sugar
2–3 tbsp lemon juice
Zest for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8″ or 9″ round or loaf pan.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Beat wet ingredients: In another bowl, whisk eggs and sugar until pale and frothy (1–2 mins). Add yogurt, olive oil, lemon zest, lemon juice, vanilla, and orange blossom water (if using).
4. Combine: Add dry ingredients into the wet, stirring until just combined (don’t over mix).
5. Bake: Pour batter into the prepared pan. Bake 40–45 minutes or until a toothpick inserted comes out clean and the top is golden
6. Cool: Let cake cool in pan 10 minutes, then transfer to a wire rack.
7. Glaze (optional): Mix powdered sugar with lemon juice and drizzle over cooled cake. Garnish with lemon zest or edible flowers.
Tips:
Use Meyer lemons for a sweeter, floral twist.
For a rustic touch, serve with crushed pistachios or a dollop of whipped ricotta.
This cake gets even better the next day as flavors meld.
Nutritional Information
Calories: ~290 kcal
Fat: 14g
Carbs: 35g
Sugars: 22g
Protein: 5g
Fiber: 1g
Sodium: 180mg