Name: Lemon Olive Oil Cake
Ingredients: 3 cups all-purpose flour; 3 tsp baking powder; 2 tp lemon zest; 1 cup Lemon Infused Olive Oil ((available at dressed by an Olive)); 1 cup plain Greek yogurt; 1 1/2 cups sugar ((feel free to reduce sugar amount for a more citrusy and bright cake)); 5 egg yolks ((farm fresh eggs available at dressed by an Olive)); 1 tbsp unsalted butter; confectioner's sugar

Lemon Olive Oil Cake

Servings

Ingredients

3 cups all purpose flour
3 tsp baking powder
2 tp lemon zest
1 cup Lemon Infused Olive Oil (available at dressed by an Olive)
1 cup plain Greek yogurt
1 1/2 cups sugar (feel free to reduce sugar amount for a more citrusy and bright cake)
5 egg yolks (farm fresh eggs available at dressed by an Olive)
1 tbsp unsalted butter
confectioner's sugar

Instructions

Preheat oven to 350°F.
Mix flour, baking powder, and lemon zest in a big bowl.
In a separate bowl, beat olive oil, yogurt, and sugar for 10 minutes.
In separate small bowl, beat egg yolks.
Fold the egg yolks into the oil mixture until it comes out smooth. Add flour and mix well.
Brush a 9x9 baking dish with olive oil.
Add cake batter and bake for 1 hour.
Brush cake with melted unsalted butter and sprinkle with confectioner's sugar (optional).
Tip: Use the leftover egg whites to make meringue cookies, or make an egg white omelette for lunch! Enjoy the cake for dessert!

Recipe Notes

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