Lemon Olive Oil Cake

Groceries:

For the cake

• 1 cup (130 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3 large eggs
• 3/4 cup (150 g) sugar
• Finely grated zest of 2 lemons
• 3/4 cup (180 ml) extra-virgin olive oil
• 1/2 cup (120 ml) plain yogurt
• 1/3 cup (80 ml) fresh lemon juice
• 1 tsp vanilla extract
  
  

For the frosting

• 1 cup butter, room-temp
• 2 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 3 tbsp cream

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Instructions: 

Preheat the oven to 350 degrees. Grease an 8" cake tin and line with parchment paper. Mix dry ingredients and set aside.

Add sugar and lemon zest to a bowl and rub the zest into the sugar. Add the eggs and beat until pale in color (about 2 minutes). Pour in the olive oil while mixing on low. Add the yogurt, lemon juice, and vanilla and mix well. Fold in the dry ingredients and mix until just combined.

Pour batter into the cake tin (it will be runny) and bake for 35–40 minutes or until a toothpick comes out clean.

For the buttercream, beat the butter on medium speed until pale and smooth (about 5 minutes). Sift the powdered sugar and add 1 cup at a time to the butter. Mix for another 5 minutes. Add the vanilla and cream. Mix for another few minutes then spread over the cooled cake.

Decorate with lemons and flowers and serve room-temp.