Lemon Olive Oil Cake

This is a lovely, lovely cake from the Olives and Oranges cookbook.  It is simple, moist, and perfect to serve with tea or to have for a sweet breakfast.   Use your best extra virgin olive oil.

Lemon Olive Oil Cake

• 1 1/2 cups unbleached all-purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t fine sea salt
• 3 large eggs
• 1 c sugar
• 3/4 c plain whole-milk yogurt
• Finely grated zest of 1 lemon (grated directly into mixing bowl after eggs and sugar)
• 3/4 c extra-virgin olive oil

1) Put oven rack in center position and heat oven to 325 degrees.  Lightly oil a 9-inch spring-form pan.

2) Whisk together flour, baking powder, baking soda, and salt in medium bowl.

3) With an electric mixer, beat eggs and sugar on high speed for 5 minutes, or until pale and thick. 

4) Add yogurt and zest; beat to combine.

5) With mixer on medium speed, add oil in a quick , steady stream.

6) Reduce speed to low and gradually add flour mixture just until blended.  Whisk batter by hand to make sure that all ingredients are incorporated.

7) Pour batter into pan and bake, rotating pan once, until cake is golden, center springs back to the touch, and edges pull away from pan, 40-45 minutes.  

8) Let cool in pan for a minute or two on rack, then release from pan and let cool completely on rack before slicing.