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Spanish Lemon Olive Oil Cake

Lauren Aloise
  • 65 minutes
  • Serves 8

INGREDIENTS

2

Lemons, Zest from

3

Eggs, large

1/4 cup

Lemon juice, freshly squeezed

2 tsp

Baking powder

1 1/2 cups

Cake flour

1 cup

Granulated sugar

1/4 tsp

Salt

2/3 cup

Spanish extra virgin olive oil

1/4 cup

Almonds, finely ground

1

Powdered sugar to top the cake

1

Scant cup Greek yogurt, full fat unsweetened