Italian Lemon & Olive Oil Cake

• Vegetarian

• Produce

  • 4 Lemons, zest of
  • 1 Raspberries or strawberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 225 g Cake flour
  • 1 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 1 Pinch Salt

• Oils & Vinegars

  • 2/3 cup Olive oil, Extra Virgin

• Dairy

  • 1 cup Whole milk plain yogurt

Found on alltopfood.com

Description

Ingredients

• 225g cake flour
• 3 eggs
• 1 cup granulated sugar
• 2/3 cup extra virgin olive oil
• 1 cup whole milk plain yogurt
• 2 tsp baking powder
• ¼ cup lemon juice
• Zest of 4 lemons
• Pinch of salt
• ¼ cup powdered sugar
• Raspberries or strawberries (for garnish)

Directions

• Preheat oven to about 375 degrees. Use olive oil to grease a 9 ½ cake pan and then dust with flour Sift flour, salt and baking powder together and set aside Add granulated sugar to the zest of lemon and rub together so the flavour of the lemon is infused into the sugar. Use a whisk attached stand mixer and beat eggs and sugar on medium speed. After the mixture has doubled in size, reduce the speed and add yogurt and lemon juice. Add olive oil in a slow and steady stream and mix until all the ingredients have combined well. Reduce speed to the lowest and add the flour mixture. Mix until it has combined well. Prepare a cake pan and pour the batter. Bake for about 45 minutes or until done (this can be tested using a toothpick) Remove cake from the oven and allow it to cool. After about 20 minutes, remove cake from the pan. After the cake has cooked completely, sprinkle powdered sugar on top and garnish with raspberries or strawberries.