Lemon Cake Recipe
1-1/2 cups unbleached all-purpose 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 whole-milk yogurt
Finely grated zest of 3 lemons
3/4 cup extra-virgin olive oil
Step 1: Put oven rack in centre position and heat oven to 325°F. Lightly oil a 9” springform pan.
Step 2: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Step 3: With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick. Add yogurt and zest; beat to combine. With mixer on medium speed, add oil in a quick, steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated.
Step 4: Pour batter into pan. Bake, rotating pan once, until cake is golden, centre springs back to the touch, and edges pull away from pan, 40-45 minutes. Let cool in pan for a minute or two on rack, then release from pan and let cool completely on rack before slicing.
Flavour tip: Whether you are baking or making a sauce or salad dressing, capture the flavourful oil that lies just beneath the peel of a lemon, lime, or orange by zesting the citrus directly into the bowl with the other ingredients.
Reprinted with permission from Olives & Oranges by Sara Jenkins and Mindy Fox (2008 Houghton Mifflin Company).