Lemon Yoghurt and Olive Oil Cake

Method

• Preheat oven to 175°C. Grease and line a 23cm round cake pan or loaf pan with parchment paper
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
• In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and slightly yellow
• Add the eggs to the lemon sugar and whisk until well combined and slightly frothy
• Stir in the yogurt, olive oil, lemon juice, lemon extract (if using), and vanilla extract until smooth
• Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing
• Pour the batter into the prepared cake pan and smooth the top
• Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean

For the syrup

• While the cake bakes, heat the lemon juice and sugar in a small saucepan over low heat until the sugar dissolves. Set aside
• Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then poke small holes all over the cake with a skewer or toothpick and slowly pour the syrup over the warm cake. Let it soak in for another 10 minutes before transferring to a wire rack to cool completely

Finish with a Drizzle

• Serve with a scoop of vanilla ice-cream, drizzle with olive oil and add a pinch of sea salt