Lemon Olive Oil Cake

Lemon Olive Oil Cake

Cake

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 3 large eggs, at room temperature

  • 1 1/4 cups sugar

  • 3/4 teaspoon salt

  • 3/4 cup Desert Gold extra-virgin olive oil

  • 1/2 cup plain whole milk Greek yogurt, at room temperature

  • 2 tablespoons freshly grated lemon zest

  • 1/4 cup freshly squeezed lemon juice

  • 1 1/2 teaspoons vanilla extract

  • 1/2 teaspoon almond extract

Glaze

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan, line the bottom with parchment paper, then lightly grease the parchment. Place springform pan onto a baking sheet.

  2. Sift together flour, baking powder, and baking soda. Set aside.

  3. Beat eggs, sugar, and salt together in a large bowl on medium-high speed for 1 minute. With the mixer running on low speed, drizzle in olive oil in a steady stream and beat until fully incorporated. Add in yogurt, lemon zest, lemon juice, vanilla, and almond extract and beat until thoroughly combined. Add in flour mixture and mix until just incorporated. Pour batter into prepared pan. 

  4. Bake in the preheated oven until top of cake springs back when lightly touched, 65 to 75 minutes. Allow cake to cool in the pan for 10 minutes, then release the sides of the pan, and remove to a wire rack to cool completely.

  5. For glaze, whisk confectioner’s sugar, lemon juice, and olive oil together in a bowl until smooth. If glaze is too thick to pour, add a small amount of lemon juice or water; if too runny, gradually add more confectioner’s sugar. Pour glaze over the cooled cake and allow to set slightly before serving.