Luscious Mediterranean Lemon Olive Oil Cake with Almond and Yogurt

Ingredients

• 1 1/2 cups all-purpose flour sifted
• 1 cup almond flour
• 1 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 3 large eggs room temperature
• 1 cup plain Greek yogurt room temperature
• 2 tablespoons lemon zest freshly grated
• 1/4 cup lemon juice freshly squeezed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. 1 Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. 2 In a large bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. 3 In a separate bowl, beat the eggs and sugar together until pale and slightly thickened, about 3-4 minutes.
4. 4 Slowly drizzle in the olive oil while continuing to whisk the egg mixture, ensuring it's fully incorporated and emulsified.
5. 5 Stir in the yogurt, lemon zest, and lemon juice into the wet mixture until well combined.
6. 6 Gradually fold the dry ingredients into the wet mixture, using a spatula, until just combined. Be careful not to overmix.
7. 7 Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8 Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9 Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.