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A Mediterranean lemon olive oil cake topped with multi-colored plums sits on a platter, sliced into pieces. Two pieces have already been served, and one sits on a spatula, ready to be served.

Lemon Olive Oil Cake with Plums

A bright, tender cake made with heart-healthy olive oil, zippy lemon zest, and seasonal plums. This easy Mediterranean-style dessert is a an elegant choice for casual get-togethers or special occasions.
Prep Time20 minutes
Cook Time40 minutes
Cooling time30 minutes
Total Time1 hour 30 minutes
Servings: 8

Ingredients

  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 large lemon zested and juiced
  • ¾ cup Greek yogurt preferably 2% (see notes)
  • ¾ cup extra virgin olive oil
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • 10 small plums (about ½-¾ pound) pitted and halved, chopped, or sliced (see notes)

Instructions

  • Preheat the oven to 350°F. Line an 8- or 9-inch spring form pan with parchment paper and brush the sides with olive oil.
  • Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Whisk together and set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, whisk the sugar, 2 teaspoons of lemon zest, Greek yogurt, vanilla, and eggs on low speed until combined.
    Turn the mixer speed up to medium and add 2 tablespoons of lemon juice, then pour in the olive oil in a slow stream. Continue whisking for 30 more seconds, then turn off the mixer and remove the bowl from the mixer stand.
  • Using a spatula, fold in the dry ingredients ½ cup or so at a time. Fold gently to avoid developing gluten in your cake batter. Stop when the ingredients are fully incorporated.
  • Pour the batter into your prepared cake pan. Top with the plums and place the cake directly in the oven.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Note: If using a 9-inch pan, check your cake at 30 minutes. Do not open the oven door before 30 minutes has passed.
    IMPORTANT: Cooking time may vary depending on the moisture content of your yogurt. I used Fage 2% Plain Greek Yogurt to test this recipe. If your yogurt has a higher moisture content, it may take longer to bake.
  • Allow to cool for 10 minutes before removing the ring from the springform pan and transferring the cake to a wire rack. Cool on the rack for at least 30 minutes.

Notes

  • I tested this cake with multiple brands of yogurt. I had the best outcome with Fage 2% Plain Greek Yogurt. Fat-free yogurt did not perform well in any of my tests. 
  • To adjust the lemon flavor in this cake, use more or less lemon zest. 
  • Cut the plums however you would like; in half, in quarters, or even slices. I recommend cutting larger plums into smaller pieces rather than leaving them in halves. 
  • My favorite olive oils for this cake are Graza "Drizzle" EVOO (for a stronger olive oil flavor), or Bertolli "Rich Taste" EVOO for a lighter touch.
Substitutions
  • Ricotta cheese is absolutely delicious in place of the Greek yogurt in this recipe. It will raise the fat content considerably, but it's a great way to fancy this cake up for a truly special occasion.
  • Orange juice and zest can be substituted for lemon.
Storage
  • This cake will stay moist for 4-5 days, but the fruit on top is prone to mold. Refrigerate your cake, covered, to keep it fresh, but bring it to room temperature before serving.
  • This cake can also be frozen for up to a month, wrapped in double layers of plastic wrap plus a layer of aluminum foil.

Nutrition

Calories: 475.9kcal | Carbohydrates: 60.3g | Protein: 9g | Fat: 23g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 15.5g | Trans Fat: 0.01g | Cholesterol: 62.6mg | Sodium: 300.5mg | Potassium: 213.8mg | Fiber: 2.6g | Sugar: 28.3g | Vitamin A: 389IU | Vitamin C: 15mg | Calcium: 78.2mg | Iron: 2.5mg
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