Lemon Olive Oil Cake

Ingredients

For the cake

• 1½ cups all-purpose flour

• ½ cup almond meal

• 1 tsp kosher salt

• 1 tsp baking powder

• ¼ tsp baking soda

• Zest of 1 lemon

• ¼ cup fresh lemon juice

• ¾ cup Greek yogurt

• 1¼ cups granulated sugar

• ¾ cup mild extra virgin olive oil from The Anointed Olive, plus a little for the pan

• 2 large eggs

• ⅓ cup sliced almonds, for topping

For the lemon glaze

• 1 cup confectioners’ sugar

• 1–2 tbsp fresh lemon juice

• Pinch of kosher salt

Directions

1. Preheat the oven to 350°F. Lightly oil a 9-inch round cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, almond meal, kosher salt, baking powder, baking soda, and lemon zest.

3. In a small bowl, whisk the lemon juice and Greek yogurt until smooth.

4. In a large bowl, whisk the granulated sugar and olive oil until combined. Add the eggs one at a time, whisking well after each addition.

5. Add the flour mixture in batches, alternating with the yogurt mixture. Whisk just until the batter is smooth and no dry streaks remain.

6. Pour the batter into the prepared pan and bake for 40–50 minutes, until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

8. Whisk the confectioners’ sugar, 1 tablespoon of lemon juice, and the pinch of salt until smooth. Add more lemon juice a little at a time, up to 2 tablespoons total, until the glaze drizzles easily. Spoon it over the cooled cake and sprinkle with sliced almonds.

Makes one 9-inch round cake.