Lemon & Extra Virgin Olive Oil Yogurt Cake

Light, zesty, and full of Mediterranean charm.

Ingredients:

• 1 cup Greek yogurt

• 3/4 cup extra virgin olive oil

• 3 eggs

• 1 cup raw sugar or honey

• Zest and juice of 1 lemon

• 1½ cups whole wheat or spelt flour

• 2 tsp baking powder

• Pinch of sea salt

Instructions:

1. Preheat oven to 175°C.

2. Whisk together yogurt, olive oil, eggs, sugar, lemon zest & juice.

3. Fold in dry ingredients until just combined.

4. Pour into a lined loaf pan and bake for 35–40 mins, or until golden and springy.

5. Dust with powdered sugar or top with fresh berries and yoghurt.