Lemon Olive Oil Cake

This lemon olive oil cake is adapted from Yumna Jawad’s (Feel Good Foodie) Olive Oil Cake. I used self-raising flour and added some ground almonds for texture and upped the lemon juice.

Ingredients

• 1 ¼ cup self-raising flour
• ⅔ cup granulated sugar
• 1/4 cup ground almonds
• ¼ teaspoon salt
• ⅔ cup olive oil
• ½ cup yogurt
• 2 large eggs
• zest and juice of one lemon

Instructions

1. Preheat oven to 350ºF and grease a 8-9″ spring form pan.
2. Whisk together the dry ingredients (flour, sugar, salt, and almonds) in a large bowl.
3. Make a well in the dry ingredients and add olive oil, yogurt and eggs.
4. Whisk until smooth.
5. Whisk in the zest and lemon juice.
6. Pour batter into the pan.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Cool at least 10 minutes before slicing.