Wet Ingredients
1 cup whole full fat Greek yoghurt (Cabot or Fage)
1/3 cup of EVGE EVOO
1 cup sugar
Zest of one lemon
1/4 cup freshly squeezed lemon juice
2 eggs
Dry Ingredients
1¾ cups of sifted plain flour
1½ teaspoon baking powder
1/2 teaspoon salt
Instructions
Pre-heat your oven to 350F
Grease a 8”x8” or similar size pan with olive oil
In one large bowl mix all the wet ingredients until well combined.
In another separate bowl combine the flour, baking powder and salt.
Pour the wet ingredients mixture into the flour and using a wooden spoon mix until just combined. Do not overwork the batter!
Pour into the baking tin and cook for approximately 45-50 mins. The cake is ready when it has browned on top and a skewer inserted into the center comes out clean.
Leave it to cool in the cake tin for five minutes and then invert it onto a cake cooler.
If Desired, sprinkle cooled cake with sugared lemon zest (combine one tablespoon of lemon zest with two tbsps of sugar)
