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This beautifully simple cake makes a light and tangy dessert for springtime gatherings. Not too sweet, with just the right amount of fresh lemon.
Ingredients
SERVINGS: 1 Cake(s)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs
- 1 cup sugar
- 3 tablespoons finely grated zest of three lemons
- 3/4 cup yogurt
- 3/4 cup olive oil
- powdered sugar for dusting
Instructions
Preheat oven to 325°F. Lightly grease a 9-inch springform pan
In a medium bowl, whisk together all dry ingredients. In a large bowl, beat eggs and sugar until pale and thick. Add lemon zest and yogurt and blend to combine. Whisk in the olive oil in a slow and steady stream. Slowly add flour mixture until just blended. Pour into pan and bake for 40 minutes until golden brown. When cooled, dust with sugar.
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