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 |
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