Olive oil and yogurt cakes are classic desserts often found throughout Spain and France.  Tender, fragrant, and perfect paired with a fresh fruit compote or plain berries.

For this cake, I use Nancy’s Organic Whole-Milk Yogurt.  For the best results, do not substitute low-fat, no-fat, or Greek-style yogurt.  Whole milk yogurt adds a richness and tanginess that cannot be matched with substitutions and is worth seeking out for this cake.

Serves 12 people and is also great for breakfast with a cup of coffee or tea.

Recipe from America’s Test Kitchen “The Complete Mediterranean Cookbook”.  Link to recipe can also be found here.

Olive Oil-Yogurt Cake


3 cups (15 oz) all-purpose flour

1 tbsp baking powder

1 tsp kosher salt

1 1/4 cups (8 3/4 oz) sugar

4 large eggs, room temperature

1 1/4 cups extra-virgin olive oil

1 cup plain Nancy’s Organic Whole-Milk Yogurt


2-3 tablespoons freshly squeezed lemon juice

1 tablespoon plain Nancy’s Organic Whole-Milk Yogurt

2 cups (8 oz) confectioners sugar

Adjust oven rack to lower-middle position and heat oven to 350 degrees.  Grease and flour a 12-cup Bundt pan.  Whisk flour, baking powder, and salt together in bowl.  In separate large bowl, whisk sugar and eggs together until sugar is mostly dissolved and mixture is pale and frothy, about one minute.  Whisk in oil and yogurt until combined.  Using rubber spatula, stir in flour mixture until combined and no dry flour remains.

Pour batter into pan, smooth top, and bake until cake is golden brown and wooden skewer inserted into center comes out clean, 40-45 mintues.  If the top becomes too brown and you have a bit of baking time left, lightly tent cake with foil and continue baking.  Remove finished cake from oven.  Cool completely before glazing, about two hours minimum.

For the glaze, whisk 2 tablespoons lemon juice, yogurt, and confectioners sugar together in a bowl until smooth, adding more lemon juice gradually as nedded until glaze is thick but still pourable.  Drizzle glaze on cake and serve.