May 7, 2012

Lemon and Yogurt cake with Olive oil

Inspired by ria of ria's collection , i decided to experiment on her recipe to make it more healthier.So I decided to  replace butter with olive oil. So this is my experiment which came out positive.I am very happy about the end result, the cake was very moist , spongy.. and flavorful.Approved the cake by my spouse and my baby..


Egg - 3 nos
Sugar - 1 cup 
Olive oil - 1 1/2 tbsp
Lemon - 1 nos
Whole wheat flour - 1 cup
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Yogurt - 5 tbsp


  1. Preheat oven to 350 F(180 C).
  2. Prepare the cake tin with parchment paper.
  3. Sift together whole wheat flour( I used regular chappathi flour) , baking powder , baking soda.
  4. Zest and juice the lemon.
  5. In another bowl beat together olive oil and sugar until creamy.
  6. Add eggs one by one and beat well each addition.
  7. Now add the zest and lemon juice.
  8. Add the flour into the mixture,beat to incorporate the flour.
  9. Mix in the yogurt and beat for few seconds.
  10. Pour in the batter into the cake tin and bake for about 1 hour.
  11. Once baked insert a tooth pick to check if it is done.
  12. If it is cooked remove from oven and cool the cake and serve.




Smitha said...

Parvathy, I ve made cakes mostly with butter. The one time I made it with oil , I noticed a different flavor though I used an oil which was branded as neutral. Did u feel any different in taste or smell when u used oil. Texture - wise which did u prefer , i guess butter cakes are more dense , right?
- Smitha

parvati said...

The baked goods taste best with butter or margarine,but once I started to bake often i didn't wanted to consume too much of calories so decided to find the substitutes.In this particular recipe the flavor of olive oil did compliment the taste of the lemons.This cake was super soft, the magician for that was yogurt.This might not work in the cases,i have heard the apple sauce also work.
Butter make the cake light and delicate by holding air bubbles produced by leaveners like baking powder or soda; to make the cake tender by coating the flour protein; and to carry rich flavors.

Tina said...

Firstb time to your blog...Cake looks so soft and delicious....Beautiful clicks too..Following uuuuuuuu.

parvati said...

@Tina thank u..mee too joined your blog..