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Olive Oil Cake

Published on November 14, 2023

hand placing raspberry on

Make Nicole’s olive oil cake, it’s a delicious experience that offers a unique combination of moist, rich sweetness.

The perfect, easy-to-enjoy dessert that strikes a delightful balance between sweetness and a subtle, fruity touch, makes it an excellent choice for those who prefer a dessert that’s not overwhelmingly sweet, and when paired with a Sonoma Coast Chardonnay, it creates a truly harmonious dining experience. Its unique flavors will leave your taste buds pleasantly surprised and wanting more, and you can easily customize it with your favorite toppings to suit your personal taste.


  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2/3 cup Granulated sugar
  • 3/4 cup plain Greek yogurt
  • 1/4 tsp Salt
  • 2 Eggs, large
  • 2/3 cup Olive oil
  • 3 tbsp Lemon juice
  • Zest of one lemon
  • Signature Series Sonoma Coast Chardonnay


  1. Preheat the oven to 350 degrees
  2. Mix dry ingredients together in a large bowl
  3. Create a well in the center of the dry ingredients
  4. Add olive oil, eggs, Greek yogurt and whisk slowly while incorporating into the flour mixture
  5. Add lemon juice and the zest and stir until combined and no lumps remain
  6. Pour the mixture into a prepared baking pan.
  7. Cook for 30 minutes and cool
  8. Sprinkle powdered sugar over the top and serve warm or at room temperature


Top with fresh raspberries and whipped cream. For a personal touch, fold in 2 T of Greek yogurt into your whipped cream to add a touch of tanginess.

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