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:
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
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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