Lemon juice and zest brighten up this moist, elegant yogurt cake while the olive oil adds complex and earthy notes. A quick blackberry sauce and a dollop of crème fraîche balance it all out.
Preheat your oven to 350 degrees F. Line the bottom of a 9-inch round cake pan (make sure to use one with sides that are at least two inches tall), with parchment paper. Grease and lightly flour the pan and paper (I used a butter and flour spray which worked beautifully.)
In a large bowl whisk together the sugar, vanilla, yogurt, olive oil, lemon juice and zest. Then whisk in the eggs one at a time.
Sift the flour, baking powder, and salt right over the cake batter. Slowly whisk in the flour until just combined. Pour the batter into the pan and let it rest for around 15 minutes.
Bake the cake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out crumb free. Allow the cake to cool in the pan for ten minutes then carefully flip the cake onto a large plate and then back onto the cooling rack for a little longer.
While your cake is baking, make the Blackberry Limoncello Sauce. Blend blackberries, limoncello, brown sugar, and 1 teaspoon of lemon juice together using a blender, food processor or, my way, a stick blender, until smooth.
Strain sauce through a sieve into a medium sized bowl, pressing down on the seeds to extract as much liquid as possible. Cover and refrigerate the sauce until ready to use.
Serve cake warm or at room temperature with a healthy dollop of crème fraiche and large spoonful of Blackberry Limoncello Sauce.
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Made this last night and while the flavor is great, the texture is just….weird. Super rubbery and chewy. I’ve made other olive oil cakes and they’re usually a bit lighter than this. Not sure what happened! The flavor and sauce were delish, though! 
Prep: Cook:
Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
4 Comments
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stilwater on 6.5.2011
I left a review, too, but wanted to clarify here in the comments that my cake turned out rubbery, BUT I forgot to let it rest first so that might have been the problem. Also, it was better the morning after.
Aubrey on 6.5.2011
Thanks Ann!
@Momofgirlswcurls – Thanks! – sorry for taking so long to respond – For the limconcello sauce, I would bump up the lemon juice to 2 tablespoons then taste the sauce. You might have to add a little more sugar or thin it out with a little water. Let me know how it turns out!
momofgirlswcurls on 6.3.2011
I love the recipe. Quick question…is there a non-alcoholic subsitution for the limocello? I’ll be making this for my little ones at home. Thanks.
Ann Grismore on 6.2.2011
Wow! This looks delicious. I love the flavor combination and can’t wait to try this!