Spanish Lemon Olive Oil Cake

• Vegetarian

• Produce

  • 2 Lemons, Zest from

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 cups Cake flour
  • 1 cup Granulated sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2/3 cup Spanish extra-virgin olive oil

• Nuts & Seeds

  • 1/4 cup Almonds, finely ground

• Bread & Baked Goods

  • 1 Powdered sugar to top the cake

• Dairy

  • 1 Scant cup Greek yogurt, full fat unsweetened

Found on spanishsabores.com

Description

Ingredients

• 1.5 cups of cake flour
• ¼ cup of finely ground almonds (you can pulse raw almonds in the food processor until a powder but not a paste!)
• ¼ teaspoon of salt
• 2 teaspoons of baking powder
• 1 cup of granulated sugar
• Zest from two lemons
• 3 large eggs
• ¼ cup of freshly squeezed lemon juice
• Scant 1 cup of full fat unsweetened Greek yogurt
• ⅔ cup of Spanish extra virgin olive oil (I used a fragrant hojiblanca)
• Powdered sugar to top the cake

Directions

• Preheat your oven to 375°F and then grease and flour a 9½ cake pan.
• In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.
• Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zests flavor.
• In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in color).
• Now, whisk in the lemon juice and Greek yogurt on a low speed.
• Finally, add the olive oil by slowly drizzling it in while mixing on low.
• When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you dont want to over mix.
• Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (375°F) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).
• Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.