One-Bowl Lemon and Olive Oil Cake

This standalone lemon cake needs no adornment; no glaze or drizzle, no syrupy soak – yet it practically oozes with glowing citrus flavor, thanks to the fruity olive oil, tangy yogurt and a dash of piney nutmeg that highlight the various facets of lemon’s character. White chocolate and almond flour add hints of the nutty richness and velvety crumb of an almond torte to what looks like a simple yellow cake.

Original recipe source

Cook time: 105 minutes

Servings: 10

Ingredients

• 0 olive oil for greasing
• 0 parchment paper round cut
• 4 ounces white chocolate chopped
• 0 white chocolate melted
• 0.5 cup olive oil
• 5 eggs
• 1 cup granulated sugar
• 0.666 cup yogurt full-fat plain
• 0 lemon zest zest of 2 lemons
• 3 tbsp lemon juice
• 0.75 tsp vanilla extract
• 1 cup almond flour
• 1.5 tsp baking powder
• 0.5 tsp fine sea salt
• 0 pinch ground nutmeg
• 1 cup all-purpose flour
• 0 powdered sugar for dusting

Instructions

1. Position a rack in the middle of the oven. Lightly grease a 9-inch round metal cake pan with olive oil and line the bottom with a round of parchment paper.
2. Add the white chocolate to a large, oven-safe mixing bowl, place it in the oven and set the oven to 325°F. Check on the white chocolate every 1 to 2 minutes, prodding it with a whisk to determine whether it has melted; it should take 3 to 5 minutes in total.
3. Once the chocolate is completely melted, remove it from the oven and whisk it gently to ensure smoothness.
4. Let the bowl cool until just warm. Add the olive oil to the melted white chocolate and whisk until well combined. Add the eggs and mix well.
5. Whisk in the sugar, yogurt, lemon zest, lemon juice and vanilla until well combined.
6. Add the almond flour, baking powder, salt and nutmeg to the bowl. Whisk until very smooth.
7. Finally, add the all-purpose flour and gently whisk just until the batter is evenly mixed with no lumps remaining. Use a flexible spatula to give it a final gentle mix.
8. Scrape the batter into the prepared cake pan and tap the pan on the countertop to force out more air bubbles. Bake until golden brown and a cake tester comes out clean, 60 to 65 minutes.
9. Let the pan cool on a wire rack for 15 minutes, then run a table knife around the edge of the cake pan to loosen the cake. Invert the cake onto a large plate, remove the pan and invert the bare cake back onto the cooling rack to cool at least 30 minutes more.
10. When ready to serve, use a sieve to dust it lightly with powdered sugar, if you wish. Serve warm or at room temperature. When completely cooled, store the cake in an airtight container at room temperature for up to 4 days.