Delicious Olive Oil Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and fluffy olive oil cake flavored with bright lemon and topped with homemade blackberry syrup. Made with yogurt and finished with a light whipped cream, it's both simple and stunning. Perfect for spring and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3/4 cup extra virgin olive oil (we have also made this with avocado oil for a more mild flavor)
- 1/2 cup milk (we used almond milk, but any dairy or non-dairy based milk will work)
- 1/2 cup lemon juice (freshly squeezed or bottled)
- 1 whole egg (ok to omit)
- 1/2 cup plain and unsweetened greek yogurt (unsweetened non-dairy yogurt will also work)
- 1 tsp lemon extract
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup agave or sugar
- 2 cups regular or gluten-free all purpose flour
- lemon zest
- powdered sugar (for topping)
- regular or dairy-free whipped cream (optional, for topping)
- 1 cup blackberries
- 2 tbsp water
- 1/4 cup sugar or agave
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 92mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 45mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.