Ingredients:
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1½ cups all-purpose flour
1 cup granulated sugar
3 large eggs
⅔ cup extra-virgin olive oil
½ cup freshly squeezed lemon juice
Zest of 2 lemons
½ cup plain yogurt
For the Glaze:
1 cup powdered sugar
2-3 tbsp freshly squeezed lemon juice
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Instructions:
Preparation: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Beat Eggs: In another bowl, beat the eggs until light and frothy. Gradually add the olive oil while continuing to beat.
Add Wet Ingredients: Stir in the lemon juice, lemon zest, and yogurt until well combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Pour Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare Glaze: Whisk together powdered sugar and lemon juice until smooth to make the glaze.
Glaze Cake: Drizzle the glaze over the cooled cake.
Serve: Slice and serve your delicious Italian lemon olive oil cake