Meyer Lemon Yogurt Olive Oil Cake Recipes

MEYER LEMON YOGURT OLIVE OIL CAKE

Meyer Lemon Yogurt Olive Oil Cake image

Yogurt and olive oil join forces to give this loaf its luxe, super-moist texture; fresh Meyer lemons give it that unbeatable tart-sweet flavor.

Provided by Kare for Kitchen Treaty

Time 1h5m

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups plain low-fat yogurt
1 1/3 cups granulated sugar (divided)
3 eggs
1 tablespoon grated meyer lemon zest (from 2-3 meyer lemons)
1 teaspoon pure vanilla extract
1/2 cup olive oil (I like the taste that extra virgin gives the cake; if you'd like a milder taste, consider a lighter olive oil)
1/2 cup freshly squeezed meyer lemon juice (from about 4-5 meyer lemons, but it can really depend on how juicy they are)
1/3 cup granulated sugar
1 cup confectioners' sugar
2 tablespoons freshly squeezed meyer lemon juice

Steps:

Preheat the oven to 350 degrees Fahrenheit. Oil a large loaf pan - approximately 8 inches by 4 inches by 4 inches.
In a large bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
Make a well in the dry ingredients and pour in the wet ingredients. Stir with a whisk until incorporated, and then fold in the oil. Stir until well-incorporated.
Pour into the baking pan and cook for 50 minutes or until golden brown and a cake tester or toothpick inserted into the middle comes out clean.
Remove from oven and let cool for 10 minutes.
While the cake is cooling, make the syrup. Place the 1/2 cup Meyer lemon juice and 1/3 cup sugar into a small saucepan over medium heat. Heat, stirring occasionally, until sugar dissolves. Set aside.
Set a wire cooling rack over paper towels or into a baking sheet to catch drips. Carefully loosen the sides of the cake and flip the pan upside down over the wire rack to remove the loaf. Carefully flip the loaf so that it is sitting right side up on the wire rack.
Now, while the cake is warm, spoon the syrup over the cake, allowing it to soak in. Let cool for one hour.
Make the glaze. Place the confectioner's sugar and lemon juice in a small bowl and stir with a fork until combined. Spoon over the top of the cake. Let sit for several minutes until mostly hardened.
Slice and serve. Cake keeps in an airtight container or zipper bag at room temperature for 3 - 4 days. To freeze, wrap tightly with plastic wrap and transfer to freezer. Allow to thaw for a couple of hours at room temperature before 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

MEYER LEMON OLIVE OIL CAKE RECIPE - (4.6/5)

Meyer Lemon Olive Oil Cake Recipe - (4.6/5) image

Provided by [email protected]

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
5 Meyer lemons or 2/3c, zested and juiced
1 cup sugar
1/2 cup olive oil
2 large eggs, room temperature
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plain greek yogurt or sour cream

Steps:

Heat oven to 350 degrees. Butter and flour a light colored metal 9 x 5 inch loaf pan. (Dark pan will over brown cake, glass does not conduct enough heat) In a large bowl use your fingers to combine lemon lemon zest and sugar. Whisk in olive oil until smooth. Whisk in eggs one at a time until well combined. In a second bowl combine flour, baking powder, baking soda, and salt. In a measuring cup or small bowl whisk together 2 tablespoons of lemon juice and yogurt/sour cream. Using a wooden spoon or rubber spatula, add olive oil mixture and yogurt mixture to flour, alternating between them. Stir cake batter until smooth. Pour batter into prepared pan, wrap on counter to smooth out and release any air bubbles. Bake for 45 mins to 1 hour or until cake tester comes out clean. Let cake cool for 10 mins in pan and then turn out on a cooling rack over a sheet pan.

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