Lemon Olive Oil Yogurt Cake @chewoutloud

This Lemon olive oil Cake is supremely moist, ultra lemony, and decadent. Perfect for breakfast or dessert!🍋💙💛


For the Lemon Cake:
2 cups whole yogurt, plain
1 cup granulated sugar
3 large eggs, room temp
1 TB lemon zest, packed, freshly grated
1 tsp pure vanilla extract
½ cup extra virgin olive oil
2 cups all purpose flour
3 tsp baking powder
¼ tsp table salt

For the Lemon Syrup:
½ cup lemon juice, freshly squeezed
⅓ cup granulated sugar

For the Lemon Glaze:
2 TB lemon juice, freshly squeezed
1 lemon zest, zest of 1 lemon
1 cup powdered sugar

Preheat oven 350F, with rack on lower middle position. Lightly grease 9×5″ loaf pan and set aside.
In a bowl, hand-whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and olive oil. Whisk until well incorporated.
In a separate bowl, hand-whisk together the flour, baking powder, and salt. Using a rubber spatula or wooden spoon, gently fold flour mixture together with the yogurt mixture until most lumps are gone – a few small lumps are fine.
Use a rubber spatula to transfer batter into greased loaf pan and bake 60-70 min. or until toothpick inserted in center comes out almost clean, with a few tender crumbs attached. Let cake cool in pan slightly at room temp, while you make the lemon syrup.
Combine the 2 ingredients for Lemon Syrup into a saucepan. Stir over medium heat until completely dissolved.
Use a sharp knife to loosen warm cake from pan and carefully flip cake over onto a serving platter. Using a bamboo skewer or toothpick, poke holes throughout top of cake. Brush lemon syrup over the cake until it’s soaked into the cake. Let cake cool.
Make the lemon glaze by combining the 3 ingredients for Lemon Glaze in a small bowl and stirring until it becomes a thick-drizzle consistency. Drizzle glaze over cooled cake. Glaze will firm up in 5 minutes. Slice and serve.

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