where design + flavor intersect
 This cake is so tender and luscious (and secretly healthier!) thanks to olive oil and nonfat yogurt. My taste-testers went wild over it: “Incredible!” “Phenomenal!”
The gorgeous pink icing is achieved naturally from blood orange juice! Things to Note:
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 An anytime cake. You can even skip the icing and serve plain, or with a dusting of powdered sugar. Feel free to sub any citrus fruit you have on hand. Orange would be excellent.
Note that yogurt should be regular, not greek. I use nonfat, but low-fat would work fine, too. Yield: one 9" round or 8" square cake Ingredients: Cake: granulated sugar: 1 1/4 cup lemon zest (one lemon) lime zest (one lime) sea salt: ½ tsp. baking powder: 1 tsp baking soda: ½ tsp lemon extract: 1/4 tsp. lime extract: 1/4 tsp. extra virgin olive oil: 3/4 cup plain nonfat yogurt, room temp.: 3/4 cup freshly squeezed lemon juice: 2 Tbsp freshly squeezed lime juice: 2 Tbsp eggs, room temperature: 2 flour: 1 3/4 cups  No need to buy cookie stamps...use kitchen tools to create texture!
See my Spicy Stamped Cookie recipe for details on the tools–scroll to bottom for pix. If you don't feel like stamping, skip step 7 in the recipe. These cookies are just as yummy without texture. :-) some tips:
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