Name: Lemon yogurt & olive-oil cake
Prep time: 15 min
Total time: 105 min
Yield: 8
Cuisine: Mediterranean-inspired
Ingredients: 180 g whole-wheat flour, whole-grain, raw; 120 g sugar, granulated, white; 2 item egg, large; about 50 g without shell; 150 g plain nonfat yogurt, unsweetened, refrigerated; 70 g olive oil, as sold; 50 g lemon flesh, peeled, seeds removed, finely chopped; retain juices; 7 g baking powder, double-acting, straight phosphate (aluminum-free); 1 g table salt, as sold

Estimated nutrition

8 equal portions from this batchScroll across if needed at larger text sizes.
Nutrient	Per portion	Whole batch
Calories	243 kcal	1940 kcal
Protein	5.7 g	45.5 g
Carbs	33.5 g	268.1 g
Fiber	2.6 g	20.7 g
Sugars	16.7 g	133.6 g
Added sugars	15 g	119.8 g
Fat	10.6 g	84.4 g
Saturated fat	1.7 g	13.8 g
Sodium	151 mg	1205 mg
Cholesterol	47 mg	375 mg

How these estimates work

Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.

One eighth of the cake is a dessert portion. Each slice contains 15 g of added granulated sugar by ingredient weight, with its USDA total-sugar value used in the nutrient calculation. Olive oil adds energy and some saturated fat despite being mostly unsaturated. Whole-wheat flour does not make this dessert a medical or low-sugar food.

USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.

Ingredients, sources & assumptions

All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.

whole-wheat flour

Wheat flour, whole-grain (Includes foods for USDA's Food Distribution Program) · 180 g in the original batch

USDA food reference

sugar

Sugars, granulated · 120 g in the original batch

USDA food reference

egg

Egg, whole, raw, fresh · 100 g in the original batch

USDA food reference

plain nonfat yogurt

Yogurt, plain, skim milk · 150 g in the original batch

USDA food reference

olive oil

Oil, olive, salad or cooking · 70 g in the original batch

USDA food reference

lemon flesh

Lemons, raw, without peel · 50 g in the original batch

USDA food reference

baking powder

Leavening agents, baking powder, double-acting, straight phosphate · 7 g in the original batch

USDA food reference

table salt

Salt, table · 1 g in the original batch

USDA food reference

Calculation version 2. Source records and method are documented in our nutrition guide.

Nutrition guidance

Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.

How much would you like to make?

Type the number of portions you need. We’ll adjust every ingredient for you.

Portions to make

Portion & measurement options

Dinner for 4, plus 4 lunches? Enter 8. No extra multiplying needed.

Show measurements in

Help me count portions

Tell us how many smaller, regular, or larger portions you want, plus any leftovers. Choose what suits your household’s appetites.

Small portions (half a regular portion)Regular portionsLarge portions (one and a half regular portions)Extra regular portions for later

Same food, smaller or bigger portions

Already happy with the amount of food? Choose how many equal containers or plates to divide it into.

How many equal portions will you divide it into?

The ingredient list stays the same. The per-portion nutrition and serving directions update.

Making 8 standard portions. The ingredients below are ready to use. Keep the same oven temperature; a larger batch may need another pan and more time.

View my shopping listUses the portions you chose above. Adding again updates this recipe’s portions.

Ingredients at a glance8 ingredients

All weights are in the preparation state listed.

Dry mix

180 g whole-wheat flour, whole-grain, raw Raw flour can carry germs; do not taste the raw mix or batter.
7 g baking powder, double-acting, straight phosphate (aluminum-free) Choose an aluminum-free double-acting powder made with phosphate leavening acids; check the ingredient label. Weigh on a scale that reads to 0.1 g. Check the date; old baking powder makes a flat cake. Nutrition uses the USDA straight-phosphate formulation; sodium varies by brand, so check your product label.

Main

120 g sugar, granulated, white Ordinary granulated sugar. All of its USDA total-sugar content is counted as added sugar in this recipe; the raw reference itself has no measured added-sugar value.
2 egg, large; about 50 g without shell For a fractional egg, beat a whole egg first and weigh the required amount. One large egg supplies about 50 g without its shell. This cake uses 12.5 g beaten egg per slice: four slices use 50 g and two slices use 25 g.
150 g plain nonfat yogurt, unsweetened, refrigerated Choose gelatin-free plain yogurt for a vegetarian dessert; check the product label.
70 g olive oil, as sold
50 g lemon flesh, peeled, seeds removed, finely chopped; retain juices
1 g table salt, as sold

Tips for these ingredients

Weigh peeled, trimmed or drained ingredients after that preparation. Package weight may include peel or liquid that the recipe does not use.

Keep oven temperatures unchanged when scaling. Larger batches may need more pans and cooking time.

Export ingredients to Notes

Choose Notes or Samsung Notes in your phone’s sharing menu. If it isn’t offered, copy and paste into a note.

Choose valid portions or add a meal before exporting.

Allergen noteswheat, egg, milk

Listed allergens or label-check concerns: wheat, egg, milk. Always check product labels. Cross-contact cannot be ruled out.

Let’s make it

Steps at a glance 4 steps

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Kitchen scale with 0.1 g precision · Two bowls · Whisk · Spatula · 20 cm cake tin · Baking paper · Oven · Thin skewer · Cooling rack · Food thermometer

1
Prepare the tin and dry ingredients
Heat the oven to 350°F / 175°C. Line the base and sides of a 20 cm round cake tin with baking paper. Whisk 180 g whole-wheat flour with 7 g baking powder and 1 g salt. Use a scale that reads to 0.1 for the small gram amounts.
Done
2
Mix the wet ingredients
Beat 2 eggs and 120 g sugar for about 2 minutes until slightly lighter and foamy. For fractional eggs, beat separately and weigh the required share. Whisk in 150 g yogurt, 70 g olive oil and 50 g very finely chopped lemon flesh with all its juice.
Done
3
Fold and bake
Add the flour mixture to the wet ingredients and stir gently just until no dry flour remains. Scrape into the lined tin and smooth the top. Do not taste raw batter; wash equipment and surfaces that touched raw flour or egg. Bake 30–40 minutes until the top is golden, the middle springs back lightly, and a thin skewer comes out without wet batter. The center must also reach at least 160°F / 71°C; temperature alone does not establish a fully baked crumb.
Done
4
Cool and slice
Cool in the tin for 15 minutes, then lift onto a rack and cool for at least 30 minutes more before cutting. The base batch makes 8 equal slices. For scaling, keep batter depth similar: use smaller or additional tins and check earlier for smaller cakes. Divide the finished cake into the selected number of portions.
Done

My private recipe notes

Notes saved in this browser

Your notes don’t change this recipe’s dietary tags or nutrition.

How did this recipe turn out?

After trying it, share what you loved or help us make it better. You can change your vote anytime.

Loading community feedback…

Make it work for you

For kids & different preferences

Adults handle knives, hot pans and the oven. Cut or mash to a soft texture appropriate for the child. Seat children upright and supervise eating. Check the listed allergens. This is not infant-feeding guidance or a promise of suitability for every age.

Storage & packed lunches

Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use within 3 days.

Freezing & reheating

Freeze cooled portions for up to 1 month for quality. Thaw in the refrigerator.

No reheating is required; serve chilled or let an individual slice lose its chill briefly before eating.

If something looks different

Times are guides: use the stated texture and doneness checks. Larger batches need more pan space and time.

Something wrong with an ingredient or instruction? Tell us

Review policy

Updated 2026-10-29

Bethany’s Kitchen · /recipes/lemon-yogurt-olive-oil-cake · Original instructions and generated illustration, informed by public culinary sources. No third-party prose or photographs copied. Not physically kitchen-tested.

Lemon yogurt & olive-oil cake

Estimated nutrition

Let’s make it

Equipment

Prepare the tin and dry ingredients

Mix the wet ingredients

Fold and bake

Cool and slice

How did this recipe turn out?

Make it work for you