Ingredients
Scale
2 pots of granulated sugar
2 lemons
1/2 pot of olive oil
1 pot Kalona SuperNatural Yogurt
2 eggs
Splash of vanilla extract
3 pots of flour
1/2 tsp of salt
1/2 tsp of baking soda
1/2–1 pot of powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
- In a large mixing bowl or pot, use your hands to mix the granulated sugar and zest of 1 lemon together. We want the zest of the lemon to infuse with the sugar.
- Add the juice 1 lemon to the mixture and whisk together until well combined.
- Add olive oil, yogurt, eggs, and vanilla extract. Mixing until smooth and creamy.
- Sift in the flour, baking soda, and salt directly into the wet ingredients.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid over mixing to maintain a tender texture.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Make the icing by whisking together powdered sugar, juice of 1/2 lemon and zest of 1/2 lemon until well combined.
- Pour mixture over cake, (optional: zest rest of lemon on top of icing) and serve!
- Prep Time: 20
- Cook Time: 45