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Dessert, Cake, Olive oil, Mediterranean, Mediterranean diet, Spring, Lemon
Course Desserts
Servings 12
Cuisine Mediterranean, Mediterranean Diet
Diet Vegetarian

Ingredients
  

Cake

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • 1 1/4 cup of extra-virgin olive oil
  • 1 cup plain whole-milk yogurt not Greek

Lemon Glaze

  • 2 cups confectioner’s sugar
  • 2-3 tablespoons lemon juice
  • 1 tablespoon plain whole milk yogurt not Greek

Instructions
 

For the Cake

  • Adjust oven rack to lower-middle position and heat oven to 350F.  Grease 12-cup nonstick Bundt pan using baking spray with flour.  
  • Whisk flour, baking powder, and salt together in a bowl. In a separate large bowl, whisk sugar and eggs until sugar is mostly dissolved and mixture is pale and frothy, about 1 minute.  Whisk in oil and yogurt until combined.  
  • Using a rubber spatula, stir in flour mixture until combined but no dry flour remains.
  • Pour batter into prepared pan, smooth top, and gently tap pan on counter to settle batter. 
  • Bake until the cake is golden brown and a wooden skewer inserted into the center comes out clean, 40-45 minutes, rotating pan halfway through baking. 
  • Let cake cool in pan for 10 minutes, then gently turn cake out onto wire rack to cool. 

For the Lemon Glaze

  • Whisk confectioner’s sugar, 2 tablespoons lemon juice and yogurt in bowl until smooth, adding more lemon juice as needed, up to 1 tablespoon, until glaze is thick but still pourable ( mixture should leave a faint trail across bottom of mixing bowl when drizzled from whisk) 
  • Once the cake is finished cooling and on a wire rack, drizzle half of glaze over warm cake and let cool for one hour.  Drizzle the remaining glaze over the cake and let cool completely for about 2 hours.
  • Serve with fresh berries!
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