Meyer Lemon Yogurt Cake

Makes 1 loaf cake

• 1 1/2 C cake flour, plus a little more for coating the loaf pan

• 2 tsp baking powder

• 1/2 tsp sea salt

• 1 C plain Greek yogurt

• 1 C + 1/3 C cane sugar, divided

• 3 extra-large eggs

• Zest from 1 Meyer lemon or 1 regular lemon

• 1/2 tsp pure vanilla extract 

• 1/2 C lemon extra virgin olive oil OR extra virgin olive oil 

• 1/3 C freshly squeezed Meyer lemon juice or regular lemon juice

FOR THE GLAZE AND TOPPING:

• 1 C powdered sugar

• 2 tbsp freshly squeezed Meyer lemon juice or regualr lemon juice

• handful of raw pistachios, toasted and chopped

OPTIONS FOR SERVING:

• fresh whipped cream

• vanilla ice cream

Instructions

Preheat the oven to 350°F. Grease a 8 1/2″ x 4 1/4″ x 2 1/2″ loaf pan with olive oil. Line the bottom of the pan with parchment paper to prevent sticking. Grease and flour the pan.

Sift together the flour, baking powder, and sea salt into one medium bowl. In another medium bowl, whisk together the yogurt, 1 cup cane sugar, the eggs, lemon zest, and vanilla. Slowly mix the dry ingredients into the wet ingredients. Fold the olive oil into the batter until combined.

Pour the batter into the prepared loaf pan and bake for about 50-55 minutes, or until a cake tester placed in the center of the loaf comes out clean.

In a small saucepan, cook the remaining 1/3 C cane sugar and 1/3 C lemon juice on low until the sugar dissolves. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Remove it from the pan and carefully place it on a baking rack or plate if you don’t have a rack. While the cake is warm, pour the lemon cane sugar mixture over the cake and allow it to soak in.

For the glaze, combine the powdered sugar and lemon juice in a small bowl and whisk to combine. Pour the mixture over the cake. After the glaze has set for a few minutes, sprinkle the cake with the toasted pistachios. 

Serve with fresh whipped cream or vanilla ice cream if you feel fancy.