Lemon Olive Oil Cake


1  6 oz. container of lemon yogurt
3/4 Cup Eureka Lemon Extra Virgin Olive Oil
1 Cup granulated sugar
2 1/4 Cups flour
Zest of 1 lemon or 1 Tbsp of our Lemon Zest
4 egg whites
4 egg yolks
1 tsp butter
1 Tbsp baking powder
Hibiscus Powder for dusting (optional)

For a change of flavor, try with Persian Lime olive oil, lime yogurt and lime zest instead of lemon zest!


Preheat oven to 325°.

Grease a 3″ deep, 9″ round cake pan with butter, then dust with 2 Tbsp. of the flour, tapping out excess. Set prepared pan aside.
Beat eggs whites and sugar together in a large mixing bowl with an electric mixer on medium-high speed about 1 minute.
Add egg yolks and beat about 30 seconds at medium-high speed.
Add flour, lemon zest, lemon extra virgin olive oil, yogurt, baking powder and stir with an electric mixer on low speed until thoroughly combined.
Spoon batter into prepared pan. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, about 50 minutes.
Transfer cake to a wire rack to let cool completely, in its pan.

This citrusy, moist cake also makes great cupcakes! Just shorten the baking time to keep the cupcakes nice and moist.