lemon cake

  • Cooking spray, for greasing
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup extra virgin olive oil
  • 1 cup sugar
  • 3 large eggs, beaten
  • Zest of 1 lemon
  • Juice from 1/2 lemon
  • Glaze
  • Juice from 1/2 lemon
  • 1/2 cup confectioners sugar
  1. Preheat oven to 350°F.
  2. Coat an 8-inch springform pan evenly with cooking spray. Cut a piece of parchment paper to cover bottom of pan and coat top of it with additional cooking spray, making sure all sides and bottom of pan are completely coated. Place pan on a large baking sheet and set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt.
  4. In a large bowl, add yogurt, olive oil, and sugar and whisk together until combined. Add eggs, lemon zest and juice and mix until combined. Slowly stir in flour mixture. Transfer to prepared pan and bake until a toothpick comes out clean, 35-45 minutes, rotating once halfway through cooking.
  5. Remove cake from pan and allow to cool for about 10 minutes in pan. Carefully remove sides of pan (keeping cake on its base) and transfer to a wire rack to cool completely.
  6. Meanwhile, make glaze. In a small bowl, combine lemon juice and confectioners sugar. Set aside.
  7. Once cake has cooled completely, place over wire rack set over baking sheet. Pour glaze slowly over top of cake, spreading out to cover top entirely, allowing some of it to drip down sides. Allow to set for 5-10 minutes before serving.

Serves 12.