The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Lemon Curd and Cream Cheese Dip 🌄 💤 ⏳
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Lemon And Olive Oil Cake
Lemon And Olive Oil Cake
{Serving suggestion only*}
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Discover the Mediterranean magic of this Lemon and Olive Oil Cake, where fruity olive oil meets creamy white chocolate for an unforgettable dessert experience. The almond flour adds a subtle nuttiness while fresh lemon zest and juice bring a bright, citrusy punch to each bite. This elegant cake stays moist for days thanks to the yogurt and olive oil, making it perfect for special occasions or everyday indulgence. The delicate crumb and golden crust create a sophisticated finish that needs nothing more than a light dusting of powdered sugar before serving.
No Jump Zone
Ingredients
½ cup/105 grams extra-virgin olive oil, plus more for greasing the pan
4 ounces/115 grams white chocolate, chopped or broken into small pieces
5 large eggs
1 cup/190 grams granulated sugar
⅔ cup/145 grams full-fat plain yogurt (not Greek; see Tip)
Zest of 2 medium lemons, preferably organic
3 tablespoons fresh lemon juice (from one of the zested lemons)

(continued in the next column ↗️)

¾ teaspoon vanilla extract
1 cup/100 grams almond flour
1½ teaspoons baking powder
½ teaspoon fine sea salt
Pinch ground nutmeg
1 cup/140 grams all-purpose flour
Powdered sugar, for dusting (optional)
Directions
Position a rack in the middle of the oven. Lightly grease a 9-inch round metal cake pan with olive oil and line the bottom with a round of parchment paper.
Add the white chocolate to a large, oven-safe mixing bowl (or metal stand-mixer bowl, if you'll use a stand mixer), place it in the oven and set the oven to 325 degrees (the gradually warming oven will gently melt the chocolate). Check on the white chocolate every 1 to 2 minutes, prodding it with a whisk to determine whether it has melted; it should take 3 to 5 minutes in total. (Alternatively, microwave the white chocolate in a large microwave-safe bowl at 50 percent power, stirring at 15-second intervals, until melted. Heat the oven to 325 degrees for use in Step 6.)
As soon as the chocolate is completely melted, remove it from the oven (the bowl will be hot!) and whisk it gently to make sure it's perfectly smooth (If it's not, let the residual heat of the melted chocolate melt any tiny solid bits, or briefly return the bowl to the oven to finish the job).
Let the bowl cool until just warm. Add the olive oil to the white chocolate and whisk until well combined. (An electric hand mixer or a stand mixer with the paddle attachment will also work.) Add the eggs and mix well. Whisk in the sugar, yogurt, lemon zest, lemon juice and vanilla until well combined. Add the almond flour, baking powder, salt and nutmeg to the bowl. Give it a good whisking to make it very smooth.
Finally, add the all-purpose flour and gently whisk just until the batter is evenly mixed with no lumps remaining. Use a flexible spatula to give it a final gentle mix, making sure to scrape the bottom and sides of the bowl. Tap the bowl a few times on the countertop to eliminate large air bubbles.
Scrape the batter into the prepared cake pan and tap the pan on the countertop to force out more air bubbles. Bake until golden brown and a cake tester comes out clean, 60 to 65 minutes.
Let the pan cool on a wire rack for 15 minutes, then run a table knife around the edge of the cake pan to loosen the cake. Invert the cake onto a large plate, remove the pan and invert the bare cake back onto the cooling rack to cool at least 30 minutes more. When ready to serve, use a sieve to dust it lightly with powdered sugar, if you wish. Serve warm or at room temperature. When completely cooled, store the cake in an airtight container at room temperature for up to 4 days.
Servings\Yield
Serves 8-10 people. Makes one 9-inch round cake.
Nutrition Facts
Nutrition Per Serving (based on 8 servings) - Calories: 410; Total Fat: 22g (Saturated Fat: 8g); Cholesterol: 145mg; Sodium: 190mg; Total Carbohydrates: 49g (Dietary Fiber: 2g, Sugars: 37g); Protein: 7g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: lemon, olive oil, cake, dessert
🗂️ Categories: 🍰 Cakes, 🍨 Desserts, 🧒 Foods Kids Love, 🌯 Middle Eastern, 🍭 Sweet Stuff
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Lemon And Olive Oil Cake was added on April 08, 2025 and last updated on June 16, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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