Recipe: Yogurt Olive Oil Lemon Cake with Rhubarb Compote

I wanted to make the olive oil ricotta cake from the smitten kitchen cookbook, but the supermarket had no ricotta. However, I remembered reading in Deb’s introduction to the cake that it was a variation on a yogurt cake. So I thought, why not just use yogurt? I kept all the other ingredients the same and made a simple rhubarb compote to dollop on top of the cake just before eating. This isn’t too unhealthy as far as cakes go: yogurt and olive oil’s health benefits balance out the sugar and white flour, in my opinion.


It’s a really nice cake. Light, subtle, lemony flavor. Stays moist from the yogurt. Good plain or doused with rhubarb compote. Just really really nice.

Yogurt Olive Oil Cake with Rhubarb Compote


  • Cake:
    • 1 cup low fat Greek-style yogurt
    • 1/3 cup olive oil
    • 1 cup granulated sugar
    • zest of 1 lemon
    • 2 eggs
    • 1.5 cups all-purpose flour
    • 1.5 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
  • Compote:
    • 1/2-3/4 cup brown sugar
    • 2 lbs fresh rhubarb, roughly chopped
    • 3 cardamom pods
    • 1 cinnamon stick
    • 2-3 spheres of whole allspice
    • dash of ground ginger


  • Preheat the oven to 350F (175C). Oil or butter a cake or loaf pan.
  • In a large bowl, whisk together the yogurt, olive oil, sugar, and lemon zest. Add the eggs one at a time, whisking after each addition.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt together. Add to the wet mixture and stir until just combined.
  • Pour the batter into the pan and bake for 25-30 minutes, until the top is golden and a knife inserted comes out clean.
  • Meanwhile, make the compote: combine all ingredients in a saucepan and simmer, stirring occasionally, over low-medium heat until thickened.
  • When the cake is finished, let it cool for 10 minutes before removing it from the pan and/or serving.



5 thoughts on “Recipe: Yogurt Olive Oil Lemon Cake with Rhubarb Compote

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