You might call this an everyday cake, and cake we can eat every day is an idea we can really rally behind. It’s a simple cake, the kind that makes sense as a quick breakfast or afternoon snack as much as it does dessert. And while it may be simple, it’s SO flavorful. The yogurt and olive oil – more on those in a bit – keep the cake so nicely moist, and the lime adds a tangy brightness that keeps the whole thing light. It’s a cake to make again and again. And again.
This cake takes its cues from the French gâteau au yaourt (yogurt cake), which is generally made without the use of measuring cups
3/4 cup plain whole milk yogurt
1/2 cup extra virgin olive oil
2 large eggs
1/4 cup lime juice
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Zest of one lime, divided
Powdered sugar, for dusting
Preheat oven to 350°F and lightly grease and flour a 9-inch round cake pan. Set aside.
In a large bowl, mix together the yogurt, oil, eggs, and lime juice. Add sugar and stir to combine. Whisk in flour, baking powder, and salt, followed by 1 teaspoon of the lemon zest.
Pour batter into prepared cake pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes.
Let cool on a wire rack for 10 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar and remaining lime zest before serving. Enjoy!