Ingredients
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1 3/4 cup (270 grams) plain flour
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1 teaspoon salt
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1 1/2 teaspoon baking powder
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4 eggs
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1¼ cups (270 grams)sugar
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¾ cup (175 ml) olive oil
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2 teaspoons vanilla extract
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2 tablespoons finely grated lemon zest
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1 tablespoon plus ¼ cup (60 ml) fresh lemon juice
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1 cup (115 grams) fresh blueberries
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3 tablespoons chopped unsalted, raw almonds
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optional
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1 cup best quality greek yogurt
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1/4 teaspoon vanilla
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1/2 tablespoon honey
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garnish
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zest of lemon for each serving
Directions
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1
Done
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Preheat oven to 350°. |
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2
Done
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Prepare a 9 inch (22 cm) diameter cake pan with nonstick spray or butter and flour. |
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3
Done
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Whisk flour, baking powder, and salt in a small bowl. Set aside. |
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4
Done
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Using an electric mixer, beat eggs and 1 cup sugar (the remaining 1/4 cup/52 grams sugar is for later) until light and fluffy, about 5 minutes. |
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5
Done
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With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined, about 30 seconds. |
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6
Done
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Fold in lemon zest and dry ingredients, and mix together by hand well until the wet and dry ingredients are well blended. |
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7
Done
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Pour batter into prepared pan and smooth top. Scatter blueberries over cake, then almonds. |
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8
Done
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Bake cake until a tester inserted into the center comes out clean, 45–55 minutes. |
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9
Done
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for toppingWhile cake is baking, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar. Let lemon syrup cool. |
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10
Done
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Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan. |
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11
Done
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optionalMix together yogurt, vanilla and honey in small bowl. Cover and refrigerate until ready to use |
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12
Done
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to serveWhen ready to serve, remove from pan, slice and add large dollop of yogurt to side with a few gratings of lemon rind. |
