Ingredients
Equipment
Method
Prepare Your Pan
- Begin by preheating your oven to 350 degrees F (175°C).
- Take a 9-inch springform pan and spray it thoroughly with non-stick spray.
- Then, line the bottom with a round of parchment paper and spray the parchment paper again.
Combine Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Whisk until these dry ingredients are well combined and lump-free.
Mix Wet Ingredients
- In a separate, larger mixing bowl, whisk together the granulated sugar, room temperature Greek yogurt, olive oil, room temperature large eggs, and vanilla extract.
- Continue whisking until the mixture is completely smooth and well blended.
Combine Wet and Dry
- Gradually pour the flour mixture into the yogurt mixture.
- Stir gently with a whisk or a spatula until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine.
Bake the Cake
- Pour the batter into your prepared springform pan and use a spatula to spread it into an even layer.
- Bake for approximately 33 to 36 minutes.
- To check for doneness, insert a toothpick into the center of the cake. When it comes out clean, or with just a few moist crumbs attached, your cake is ready.
Make the Lemon-Rosemary Simple Syrup
- While your cake is baking, prepare the simple syrup.
- In a small saucepan, combine 1/4 cup lemon juice, 1/4 cup granulated sugar, and 1 sprig of fresh rosemary.
- Bring this mixture to a simmer over medium heat, stirring gently until all the sugar has dissolved.
- Once simmering, remove the pan from the heat and let the rosemary infuse in the syrup for 10-15 minutes.
- Afterward, discard the rosemary sprig.
Syrup the Warm Cake
- Once baked, remove the cake from the oven and let it cool slightly in the pan for about 5-10 minutes.
- While it is still warm, generously brush the prepared Lemon-Rosemary Simple Syrup over the top of the cake.
Cool & Serve
- Let the cake continue to cool in the pan on a wire rack for at least 30 minutes before gently releasing the springform ring.
- Once cooled, slice and serve.
Nutrition
Notes
Ingredient Notes & Substitutions: Use whole milk plain Greek yogurt for the richest flavor and most moist result, ensuring it's at room temperature for better emulsification. For olive oil, opt for regular or light; extra virgin can be too dominant, but vegetable or canola oil can be substituted for a neutral flavor. Always use large eggs at room temperature for optimal rise and a tender cake texture. Consider vanilla bean paste for a more intense vanilla experience. Pro Tips: Room temperature ingredients are crucial for a smooth batter and tender crumb. Do not overmix the batter once wet and dry ingredients are combined, as this can lead to a tough cake. Ensure proper pan preparation to prevent sticking. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely for best texture. Bake the batter immediately after mixing. Storage: Store tightly covered at room temperature for 2-3 days, or refrigerate for up to 5-7 days. For longer storage, this cake freezes beautifully for up to 3 months; wrap individual slices or the whole cake tightly in plastic wrap, then foil. Serving Ideas: This versatile cake can be served with sweetened whipped cream, fresh berries, fruit curd, a drizzle of honey, or with vanilla ice cream and caramel/chocolate sauce for an elevated dessert. It also makes a delightful breakfast or snack. Nutrition information is estimated based on common ingredients and serving sizes and may vary.