Honey Olive Oil Cake

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain Greek yogurt

1 cup sugar

½ cup IL Fiorello Olive Oil and Wildflower Honey

3 extra-large eggs

Zest of 3 lemons

1/2 teaspoon pure vanilla extract

1/2 cup IL Fiorello Lemon Co-Milled Olive Oil

1/4 cup freshly squeezed lemon juice

Berries for topping!

Method

1. Preheat the oven to 350 degrees F. Grease a round cake pan. Line the bottom with parchment paper if you do not have a non-stick pan.
2. Sift together the flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice, honey, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. With a rubber spatula, fold the olive oil into the batter, making sure it is all incorporated.
6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place it on a baking rack over a sheet pan.

A great topping for this cake is fresh local berries. To give the berries a little extra flavor and sheen, whisk together 2 tablespoons confectioners’ sugar with the juice of one lemon. Chiffonade a couple of mint leaves, and mix lemon mixture, mint, and berries in bowl. Top cake with berries right before serving

ENJOY!