Spanish Lemon Olive Oil Cake

Step 1

Preheat your oven to 375°F (190°C) and then grease and flour a 9 1/2 inch cake pan.

Step 2

In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.

Step 3

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavor.

Step 4

In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in color).

Step 5

Now, whisk in the lemon juice and Greek yogurt on a low speed.

Step 6

Finally, add the olive oil by slowly drizzling it in while mixing on low.

Step 7

When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you don't want to over mix.

Step 8

Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (375°F) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).

Step 9

Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.