Olive Oil Bundt Cake With Greek Yogurt And Lemon Food

OLIVE OIL BUNDT CAKE WITH GREEK YOGURT AND LEMON

Olive Oil Bundt Cake with Greek Yogurt and Lemon image

Moist and delicious Lemon Olive Oil Bundt Cake made with greek yogurt, lemon zest, and a sweet honey lemon glaze.

Provided by Angela Allison

Time 1h10m

Number Of Ingredients 15

Ingredients

2 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup olive oil
2 cups sugar
4 large eggs
1 teaspoon vanilla
1 lemon zested and juiced
1 cup greek yogurt ((nonfat works))
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon milk
1 teaspoon lemon zest
1 ½ cups powdered sugar

Steps:

Preheat oven to 350 degrees. Grease a bundt cake pan with cooking spray and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
In a large bowl, cream together the olive oil, sugar, eggs, vanilla, lemon juice and zest until well combined. Add in the yogurt and flour and mix until well combined.
Pour the batter into to prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a wire rack for 10 minutes, then remove from pan and cool completely.
To make the glaze, whisk together the honey, lemon juice, milk, and zest until well combined. Add in the powdered sugar and mix to combine. Drizzle over the cooled cake.

Nutrition Facts : Calories 373 kcal, ServingSize 1 serving

MEYER LEMON-YOGURT CAKE

Meyer Lemon-Yogurt Cake image

Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Yield Makes one 8-inch Bundt

Number Of Ingredients 15

Ingredients

1/2 cup fruity olive oil, plus more for brushing
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1 cup cane sugar
3 large eggs
1/2 cup low-fat Greek yogurt
2 teaspoons Meyer lemon zest
1 vanilla bean, seeds scraped (save the pod to infuse tea blends)
1/4 cup cane sugar
1/2 Meyer lemon, seeds removed, thinly sliced
1 cup sifted confectioners' sugar
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat Greek yogurt

Steps:

Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
Spoon topping over cake and top with drained lemon slices.

Nutrition Facts : Calories 454 g, Cholesterol 79 g, Fat 21 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 232 g

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LEMON OLIVE OIL CAKE WITH GREEK YOGURT – BAKED

Web Feb 27, 2022 Ingredients For The Lemon Olive Oil Cake Greek Yogurt — We use full-fat thick Greek yogurt for this recipe. You can try it with …
From baked-theblog.com
4.6/5 (8)
Total Time 57 mins
Category Cakes And Cupcakes, Dessert
Calories 118 per serving

Make The CakePreheat the oven to 325°F (160ºC). Grease a 9-inch (23-cm) Bundt pan with commercial baking spray and sprinkle the inside lightly with flour. Set aside.
In a large bowl, whisk together the yogurt, olive oil, eggs, lemon zest, lemon juice, and sugar until well combined.
In another bowl, sift the flour, baking powder, and salt together. Add the sifted flour in three parts to the olive oil mixture, stirring gently in between each addition until almost combined. A few streaks of flour are ok! You don't want to over mix the batter as it may result in a dense, dry cake.
Transfer the batter to the prepared Bundt pan. Smooth the top of the batter, then place the tin in the oven and bake for about 40 to 45 minutes or until the top is golden brown. The cake is done when the sides have started to pull away from the pan and a toothpick comes out clean when inserted.

Olive Oil Bundt Cake With Greek Yogurt And Lemon Food

OLIVE OIL BUNDT CAKE WITH GREEK YOGURT AND LEMON

Moist and delicious Lemon Olive Oil Bundt Cake made with greek yogurt, lemon zest, and a sweet honey lemon glaze.

MEYER LEMON-YOGURT CAKE

Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.

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