Lemon Olive Oil Cake

3/4 cup extra-virgen olive
1 1/2 cups all-purpose white flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain full fat yoghurt
3 lemons, the finely grated zest of

Method

With the oven rack in the center of the oven put it on to pre-heat at 325ºF. Lightly oil a 9-inch springform pan.

Whisk together all the dry ingredients in a medium-sized mixing bowl.

Using an electric mixer, beat eggs and sugar in another bowl on high speed for about 5 minutes, or until the mixture is pale and thick.

Add yogurt together with the lemon zest and beat them well using the mixer on medium speed, add oil all at once and reduce speed to low, gradually adding the flour mixture until blended. Now whisk the mixture by hand to make sure that all ingredients are mixed in well.

Pour the cake mixture into the pan or dish and put in the oven. Turn the dish at least once while baking and cook until the cake is golden and the it springs back into shape when a finger is lightly pressed in.

The edges should have shrunk away from the tin slightly too. This should take around 40 minutes.

Leave to cool in the tin for 5 minutes and then turn it out onto a cooling rack to cool down completely.

Whisk up some cream and enjoy.

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