Olive Oil and Yogurt Cake

This is a quick and easy recipe you can always fall back on. You can eat the cake for breakfast or as dessert after dinner. It’s really lite but delicious — perfect to serve with strawberries and milk or ice cream.



  1. Lightly coat a 9 inch pan with cooking spray or extra virgin olive oil (EVOO) and line the bottom with parchment
  2. In a large bowl, mix together the yogurt, extra virgin olive oil (EVOO), sugar, eggs, and vanilla
  3. Add the flour, baking powder, soda, and salt to the liquids and gently stir until no lumps remain (be careful to not overmix)
  4. Pour the dough into the cake pan and bake for 50–60 minutes; transfer to a cooling rack and let it rest for 10 minutes before removing it from the pan; serve warm