Luscious Mediterranean Lemon Olive Oil Cake with Almond and Yogurt

Ingredients

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

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. 02
   In a large bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. 03
   In a separate bowl, beat the eggs and sugar together until pale and slightly thickened, about 3-4 minutes.
4. 04
   Slowly drizzle in the olive oil while continuing to whisk the egg mixture, ensuring it's fully incorporated and emulsified.
5. 05
   Stir in the yogurt, lemon zest, and lemon juice into the wet mixture until well combined.
6. 06
   Gradually fold the dry ingredients into the wet mixture, using a spatula, until just combined. Be careful not to overmix.
7. 07
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 08
   Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 09
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.