Olive oil cake

8-10 slices

280g FAGE Total Greek yoghurt
190g all purpose flour
150g granulated sugar
½ tsp baking powder
½ tsp baking soda
1 tsp salt
230g extra virgin olive oil
3 large eggs
3 tbsp lemon juice
1 lemon, grated
Icing sugar, for dusting

  1. Preheat the oven to 180 degrees. Spray a 9-inch springform cake pan with olive oil and a light dusting of flour. Line the bottom with parchment paper. Set aside.
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the yoghurt, olive oil, eggs, lemon juice, and lemon zest.
  4. Gently fold the flour into the sour cream mixture with a spatula.
  5. Pour the batter into the cake tin.
  6. Place cake tin in middle rack and bake for 40 minutes or until toothpick inserted comes out clean.
  7. Cool completely. Dust with icing sugar and serve with extra spoonfuls of yoghurt and fruit of your choice.