Baked by an Introvert
Jen Sobjack
My Lemon Olive Oil Cake is full of bright lemon flavor with a tender, moist crumb and a crunchy sugar topping.
Whisk the sugar and eggs in a large bowl until the sugar is mostly dissolved and the mixture is pale and frothy, about 1 minute. Whisk in the lemon zest and juice.
Whisk in the olive oil and yogurt until well combined.
Whisk in the flour, salt, baking powder, baking soda until no dry streaks remain.
Pour the batter into the prepared baking pan and sprinkle the remaining 2 tablespoons of sugar over the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto a rack and remove the pan. Allow the cake to cool completely.