Recipe for Meyer Lemon Olive Oil Cake

5 from 2 votes

Adapted from the recipe for French Style Yogurt Cake in A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg.
Serves 8.

Servings:

*1 1/2 cups white spelt flour or use all purpose unbleached flour or almond flour if you need it to be gluten-free
*2 teaspoons baking powder
*pinch of sea salt
*2 teaspoons candied Meyer lemon peel or use Meyer lemon zest or regular lemon zest
*1/2 cup plain organic yogurt
*1 cup organic sugar
*3 large eggs preferably organic and free-range
*1/2 cup fruity olive oil melted butter would work, too

1. Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan.
2. In a medium bowl, mix together the flour, baking powder, and salt. Add the candied lemon peel or lemon zest and mix well.
3. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine
4. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to overbake it.
5. Cool the cake for 15 minutes and then remove the sides of the pan. Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing.
6. Allow the cake to cool for another 30 minutes or so and then whisk the icing ingredients together. Using a offset spatula (or a spoon), cover the top of the cake with the icing. You can serve the cake immediately, or wait 45 minutes to 1 hour and the icing will harden.