Halter Ranch Olive Oil and Lemon Cake

Try our newly released 2019 Estate Olive Oils in this delicious recipe by our Executive Chef, Paul Arangorin.


  • 3 cups Cake Flour
  • 1 ½ cups Sugar, Granulated
  • ½ cup Almonds, Finely Ground
  • ½ teaspoon Salt
  • 4 teaspoon Baking Powder
  • 4 each Lemon Zested
  • 6 each Eggs, Large
  • ½ cup Lemon, Juiced
  • 1 cup Greek Yogurt
  • 1 ½ cup Halter Ranch Olive Oil
    Powdered Sugar for Garnish


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grease a 9 ½” cake pan with butter and lightly dust with flour.
  3. In a bowl, mix and sift together the flour, ground almonds, salt and baking powder.
  4. Zest the lemon onto the sugar.
  5. In a separate bowl, cream the sugar and the eggs on medium high until the eggs have doubled in size and the color becomes pale.
  6. Whisk the lemon juice and the Greek yogurt on a low speed.
  7. Drizzle the olive oil on a low speed.
  8. When combined, fold the flour with a rubber spatula in three batches. Do not overmix.
  9. Pour the batter into the greased and floured pan. Bake for 50 minutes or until a toothpick inserted in the middle comes out with a few crumbs.
  10. Put the cake onto a rack and let rest for at least 20 minutes before removing.
  11. Dust with powdered sugar prior to serving.