From “Olives and Oranges” by Sara Jenkins and Mindy Fox. Makes 1 cake, about 10 servings.
Ingredients
1 1/2 cups unbleached all- purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain whole-milk yogurt
Finely grated zest of 3 lemons
3/4 cup extra-virgin olive oil
Directions
Put oven rack in center position and preheat oven to 325 degrees. Lightly oil a 9-inch springform pan.
Whisk together flour, baking powder, baking soda and salt in a medium bowl.
With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes or until pale and thick. Add yogurt and zest; beat to combine. With mixer on medium speed, add oil in a quick, steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated.
Pour batter into pan. Bake, rotating pan once, until cake is golden, center springs back to the touch and edges pull away from pan, 40 to 45 minutes. Let cool in pan for a minute or two on rack, then release from pan and let cool completely on rack before slicing.
