Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) plain Greek yogurt
- 1/4 cup (60ml) freshly squeezed lemon juice (about 2 lemons)
- 2 tbsp lemon zest (from 2–3 lemons)
- 1/4 cup (60ml) extra-virgin olive oil
- 1 tsp vanilla extract <li powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in yogurt, lemon juice, zest, olive oil, and vanilla.
- Gradually fold in dry ingredients until just combined — do not overmix.
- Pour batter into pan. Bake 45–55 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- For extra moisture, brush the warm cake with a simple syrup of 2 tbsp lemon juice + 2 tbsp sugar.
- Store cooled cake in an airtight container for up to 3 days at room temp or 5 days refrigerated.
- Can be made gluten-free by swapping for a 1:1 GF flour blend.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 165mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
