Lemon Yogurt Cake with Olive Oil

katiebirdbakes.com

Beverly

subheading: For the lemon cake batter:

¾ cup (150g) granulated sugar

2 Tablespoons lemon zest (from about two lemons)

½ cup (118 ml) olive oil (extra virgin works well)

2 large eggs

½ cup (113g) plain Greek yogurt (low fat or full fat both work, as does non-dairy Greek-style yogurt)

¼ cup (59 ml) milk of choice (dairy or non-dairy both work)

1 teaspoon vanilla extract

2 teaspoons baking powder

¼ teaspoon salt

1 and ¾ cups (218g) all-purpose flour

subheading: For the lemon syrup:

¼ cup (59 ml) fresh lemon juice

1 Tablespoon (12g) granulated sugar

subheading: For the lemon icing:

1 cup (113g) powdered (confectioner’s) sugar

2 Tablespoons fresh lemon juice

Directions at katiebirdbakes.com

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