Description
A light and easy cake perfect for summer snacking, ideal for gatherings or a casual dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs (Use room temperature)
- 1/2 cup plain yogurt or sour cream
- 1/2 cup extra virgin olive oil (Can substitute with neutral oil)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (Adds flavor)
Add-ins
- 1 cup fresh fruit, chopped small (berries, peaches, or plums work well)
- 2 tablespoons sliced almonds or chopped walnuts (Optional)
- Powdered sugar for dusting (Optional)
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9 inch round cake pan or line it with parchment.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a larger bowl whisk the sugar and eggs until the mixture lightens slightly and the sugar begins to dissolve, about 1 minute.
- Stir in the yogurt, olive oil, lemon zest, and vanilla until smooth.
- Add the dry ingredients to the wet and stir until you no longer see streaks of flour. Do not overmix. A few small lumps are fine.
- Fold in the fruit and the nuts if you are using them.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 30 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.
- Dust with powdered sugar if you like. Serve warm or at room temperature.
Notes
For a tangy pairing, serve with a small spoon of yogurt. Wrap slices in clean napkins for easy serving outdoors. Cooled slices can be stored in an airtight container for up to 2 days, or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Cuisine: American