Lemon Olive Oil Cake - Rombauer Vineyards
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Lemon Olive Oil Cake




  • 1 1/2 cup all-purpose flour
  • 1/2 cup fine cornmeal or almond flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups sugar
  • 1 1/4 cups extra-virgin olive oil (use a high-quality option)
  • 1 1/4 cups plain yogurt
  • 3 large eggs
  • Finely grated zest of 1 lemon (or orange)
  • 1/2 cup lemon juice (or orange)
  • Whipped cream (for serving)

1Step 1

Preheat the oven to 350F. Coat a 9in springform pan with cooking spray and line the bottom with a round of parchment paper.

2Step 2

In a medium bowl, whisk together the flour, cornmeal (or almond flour), salt, baking powder, and baking soda.

3Step 3

In a large bowl, whisk together sugar, olive oil, yogurt, eggs, lemon zest, and lemon juice.

4Step 4

Fold the flour mixture into the olive oil mixture until combined, and scrape the batter into the prepared ban. Bake until a toothpick inserted into the center comes out clean, about 1 hr and 15 minutes.

5Step 5

Let cool in the pan on a rack for 30 minutes. Run a thin knife around the inside of the pan and remove the pan ring. Let the cake cook completely on the pan base. Serve with whipped cream.

We'll cheers to that

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