This is the quintessential light cake of summer. Fruity, eggy, sweet and yet refreshingly tart. The olive oil and yogurt give a divine spongy texture. Serve it for a luncheon or at a dinner party with fresh berries. Pack thick slices wrapped in parchment paper for the beach. Best part, no mixer or beater required, just a spoon!
Olive Oil Lemon Yogurt Cake
Adapted from Ina Garten’s recipe
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I like Face brand Greek yogurt)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup extra virgin olive oil (fruity)
1/3 cup freshly squeezed lemon juice
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Bring the eggs to room temperature. Preheat the oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Fold the olive oil into the batter, making sure it’s well incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Best eaten within 3 days of baking.