Lemon Olive Oil Cake

---

Moist, light, sweet and citrusy. This Lemon Olive Oil Cake will be your new favourite dessert that will please everyone you share it with.

If you are looking for a dessert for this Easter long weekend, look no further. This quick and easy-to-make cake is the perfect solution. Originally from a friend’s family member, this recipe has made its way through many people already! 

What you will need:

This Lemon Olive Oil Cake doesn’t require many ingredients or a large skill set. All you need is:

• Eggs
• Sugar
  • I know some people like to cut down on the sugar in baked goods but I recommend sticking to the suggested portion this time. The balance between sweet and sour is well thought out here.
• Greek yogurt
  • The yogurt provides a nice smooth and moist texture while adding a bit of protein. Although, protein is not the focus when we are enjoying this cake!
• Lemon zest
  • No lemon juice needed, just the zest! If you want to reduce food waste, use the juice for the lemon glaze.
• Olive oil
  • I suggest opting for a light to medium level of taste here so it doesn’t overpower the lemon. But either way, the rich and moist texture is hard to beat.
• Flour
  • I have used Bob’s Red Mill gluten free 1-to-1 flour and it works perfectly in this recipe!
• Baking powder, baking soda and salt

Take it to the next level…

You can leave the cake as is or even dust it with a bit of sifted icing sugar. But if you really want to make it a show-stopper, try the easy peasy lemon squeezy Lemon Glaze. The only ingredients you need are lemon juice, which can come from the lemon you zested for the cake, and icing sugar. 

Combine 3 tbsp of lemon juice with 1 cup of sifted icing sugar and mix well. Once the cake has cooled, drizzle this glaze all over and let it seep in a bit. Enjoy!