Lemon Yogurt Olive Oil Cake

Ingredients

• 150 g granulated sugar
• 1.5 Tablespoon lemon zest (from fragrant lemons such as Yen Ben, Eureka, or Lisbon)
• 45 g fresh lemon juice
• 2 large eggs
• 1 teaspoon vanilla extract
• 125 g Greek yogurt (unflavored)
• 105 g extra-virgin olive oil
• 220 g all-purpose flour
• 2 teaspoons baking powder
• 1/4 tsp salt
• 140 g powdered sugar
• 2 Tbsp fresh lemon juice
• Splash of milk

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Grease and line an 8.5x4.5 inch (21x11cm) loaf pan with parchment paper.

2. 2

   In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest firmly into the sugar until the sugar is fragrant, slightly damp, and pale yellow. Stir in the lemon juice.

3. 3

   Add the eggs, yogurt, olive oil, and vanilla, and whisk by hand until smooth and combined.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet ingredients and fold gently until just combined. Some small lumps are fine. Do not overmix.

5. 5

   Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until the top springs back when lightly pressed and a skewer inserted into the center comes out clean.

6. 6

   Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

7. 7

   To make the glaze, whisk the powdered sugar with the lemon juice and a small splash of milk until thick but pourable. Drizzle generously over the cooled loaf.