by Jaynerly
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Photo by Jaynerly
2 cups
Sugar
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2
eggs
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1 cup
plain yoghurt
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3/4 cups
olive oil
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Zest from 3 lemons
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2 cups
self rising flour
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Preheat oven to 350 F 180 C.
Ask the hotline about this step!Whisk together the sugar and eggs.
Ask the hotline about this step!Mix in the yoghurt.
Ask the hotline about this step!Add the olive oil and lemon zest
Ask the hotline about this step!Fold in the flour.
Ask the hotline about this step!Pour mixture into cake tin.
Ask the hotline about this step!Bake for 45 minutes or until cake tester comes out clean when inserted into middle of cake.
Ask the hotline about this step!While cake is baking mix together the 1/4 cup of sugar & 1/2 cup of lemon juice to make a syrup.
Ask the hotline about this step!When the cake is baked, take from the oven and while still hot prick cake surface with a toothpick and pour the lemon syrup over the cake. Leave to cool in the tin.
Ask the hotline about this step!As soon as I can find decent lemons I'm going for this! I love olive oil cakes. Many thanks for this recipe!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
I made this, subbing in whole wheat flour for half of the flour in the recipe and cut back a bit on the sugar, which made for a denser cake. used Meyer lemons. It seemed like 1/2 c. of lemon juice was way too much - even after sitting for a while there was still juice pooling in the pan - might cut back to 1/4 c. juice next time.