Guest-ipe: Yoghurt and Olive Oil Sponge Cake

Stays moist for ages!

This is a classic dish – a light sponge cake made from yoghurt and lemon, with the added touch of olive oil which gives the cake a unique taste and texture. You can also add your own personal touch by using flavoured yoghurts, or adding fresh or dried fruits to the mixture.

Serves 8


  • 130g natural or lemon-flavoured yoghurt
  • 110g Hojiblanca Extra Virgin Olive Oil
  • 230g sugar
  • 300g self-raising flour
  • 4 eggs
  • 15g baking powder
  • Grated peel of 1 lemon


  1. Pre-heat the oven to 180ºC
  2. Grease and flour a baking tin, either round or rectangular.
  3. In a bowl, mix the yoghurt with the oil, sugar, eggs and lemon peel. Beat well until you get a creamy mixture. Sieve the flour and baking powder, then add to the yoghurt mixture, stirring until well mixed with no lumps. If you want, you can use an electric whisk.
  4. Pour the mixture into the tin, and bake for about 35-40 minutes or until the sponge cake has risen and is golden. Remember not to open the oven, especially in the first 15-20 minutes, so the cake doesn’t drop.
  5. Stick a skewer or knife into the centre of the cake to check that it is cooked – it should come out clean, without any traces of the raw mixture. If still slightly uncooked, leave the cake to cook for a few minutes more, checking again every 2-3 minutes until the skewer comes out clean. Remove from oven, leave to cool, then remove from tin.

Serving suggestion:

Decorate as you wish, with icing sugar or a simple glaze of lemon and icing sugar. Thanks to the
Hojiblanca olive oil, this sponge cake stays soft and spongy for several days.

Recipe from Pepe Kitchen