Share, , Google Plus, Pinterest,


Posted in:

Lemon Olive Oil Cake with Yogurt and Tarragon

Serves 12

Lemon cake made with oil and yogurt is a French classic. The addition of tarragon lends a subtle but intriguing background flavour. This cake is baked in a square pan which reduces the cooking time but you can also use a loaf pan if you prefer.


  • All-Purpose Flour 1 ½ cups
  • Baking Powder 2 tsp
  • Salt ½ tsp
  • Sugar 1 cup
  • Zest of 1 Lemon
  • Fresh Tarragon Leaves chopped, ¼ cup
  • Eggs 3
  • Plain Yogurt ¾ cup
  • Vanilla Extract ½ tsp
  • Extra Virgin Olive Oil ½ cup

Cook It

  1. Preheat the oven to 350˚ F. Line a 10-inch square cake tin with parchment paper.
  2. Whisk together the flour, salt, baking powder.
  3. Using a wooden spoon, rub the lemon zest into the sugar then sprinkle in the tarragon.
  4. Add the olive oil, yogurt, eggs and vanilla and whisk until blended.
  5. Gradually stir in the flour mixture and mix until there are no lumps but do not over mix.
  6. Pour the batter into the cake tin and bake for 35 minutes (50 minutes for a loaf pan), or until a toothpick inserted in the centre of the cake comes out clean.
  7. Allow the cake to cool for a few minutes before removing from the pan and placing on a cooling rack.
  8. When the cake is cool, peel off the parchment paper and cut the cake into squares.
  9. You can also store the cake whole in a sealed container on the counter and cut as needed. It will remain moist for 3 or 4 days.
  10. The cake can also be frozen whole. Thaw at room temperature before serving.