Lemon Olive Oil cake

So I forgot to take my camera to work on Thursday so I pretty much didn't take pictures of anything for the rest of the day. Oops. I did, however, make Lemon Olive Oil cake on Wednesday night. The lighting in my house is pretty bad so the pictures didn't come out all that well. It's been so dark lately...



Ahh beautiful lemon zest



The finished product...Mike and I couldn't resist a slice before it was completely cool. I think I should have left it in the oven a few extra minutes to get the top a little more golden, but it was still yummy. This one always takes a little longer than the specified cook time.


Lemon Olive Oil Cake
Adapted from Olives & Oranges by Sara Jenkins and Mindy Fox

Preheat oven to 325F

3/4 cup extra-virgin olive oil
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 large eggs
1 cup sugar
3/4 plain whole milk yogurt or 2/3 cup Greek yogurt (I use Greek yogurt)
Zest plus juice of 2 lemons

Beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick. Add yogurt, zest, and lemon juice; beat to combine. With mixer on medium, add oil in a steady stream. Reduce speed to low and gradually add flour, powder, soda, and salt until blended.

Pour into greased 9" springform pan lined with a parchment circle and oiled. Bake 40-45 minutes, or until cake is golden, center springs back to touch, and edges pull from pan. Cool for a few minutes on rack then remove from pan and cool completely.