Lemon Yogurt Cake

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

from Spain

1½ cups all-purpose flour (180 g)

½ tsp kosher salt (sal grueso or sea salt work too)

2 tsp baking powder (8 g)

1 cup yogurt (240 ml) Use unsweetened, full-fat yogurt for the best results. I like Greek yogurt.

1 cup sugar (200 g)

3 eggs

2 tsp lemon zest from 1 to 2 lemons

½ tsp vanilla extract (2.5 ml - optional)

½ cup olive oil (120 ml - preferably extra virgin - see notes for substitutions)

Directions at spanishsabores.com

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