Lemon Olive Oil Cake - Makes 8 hearty slices

Lemon Olive Oil Cake

Adapted from: FeelGoodFoodie

INGREDIENTS

• 2 large eggs at room temperature (resulting in softer yolks)
• 2/3 cup olive oil
• 1/2 cup Greek yogurt
• 1.25 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Zest of one lemon
• 4 tbsp lemon juice

EQUIPMENT

• Round 9" cake pan, Springform preferred
• Mixing bowls
• Zester
• Whisk

DIRECTIONS

1. Pre-heat oven to 350F. Oil the cake pan.
2. In a medium bowl, whisk the oil, Greek yogurt, and eggs
3. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt
4. Create a well in the flour mixture and whisk the egg mixture into it
5. Add the lemon juice and zest. Stire until completely combined with no lumps
6. Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean
7. Let cool for at least 10 minutes before slicing. Serve with dusting of powdered sugar, dollop of Greek yogurt, whipped cream, or raspberries, if desired.

Store for up to 4 days in an airtight container at room temp. If freezing, wrap individual slices in aluminum foil, then seal in a freezer bag or container, which will last for 3 months (thaw overnight before decorating or serving).