Olive Oil Cake

Cooking with Chef Johnny Diamantopoulos in creating Olive Oil Cake.


  • 3 cups all-purpose flour
  • 1 Tbsp. + 1 Tsp. Baking powder
  • 1 Tsp. Salt
  • 1 3/4 Cup Sugar
  • 6 Eggs
  • 2 Tbsp. Lemon Zest
  • 3/4 Cup Greek Yogurt
  • 1 1/2 Cups Lidrivio EVOO


Step 1.

Preheat the oven to 350°F.

Step 2

Lightly oil and gently dust with all purpose flour a 13.5” diameter cast iron pan.

Step 3

Whisk the flour, baking powder, and salt in a medium bowl and set aside until needed.

Step 4

Using an electric mixer with the WHISK attachment beat the sugar, eggs, and zest in a large bowl until pale and very fluffy.

Step 5

Beat in the yogurt.

Step 6

Gradually beat in the oil and the flour mixture in 2 increments and stir just until blended.

Step 7

Pour the batter to the prepared pan.

Step 8

Place cake pan on baking pan to collect any possible spills.

Step 9

Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 40-45 minutes.

Step 10

After the cake is removed from the oven, allow cake to sit in the pan for 10 minutes then transfer to a rack to cool for 15 minutes

Step 11

Remove cake and place on serving platter, top side up.


  1. Garnish with Greek Yogurt, Fresh Raspberries and Lidrivio.
  2. Glaze with 1 1/2 Cups Powdered Sugar, 3 Tbsp. Lemon Juice and 2 Tbsp. of Lidrivio EVOO

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