Meyer Lemon Olive Oil Cake with Champagne Glaze
![Meyer Lemon Olive Oil Cake with Champagne Glaze](http://theolivegroove.com/cdn/shop/articles/23-12_Lemon_Cake_Resized.jpg?v=1701382102&width=1200)
This cake is moist and full of lemony flavor without being overly sweet. We enjoyed the aroma while it was cooking and loved eating it slightly warm. YUM!!! A wonderful holiday dessert addition. And maybe breakfast too 😊
Cake Ingredients
1 ¼ cup all-purpose flour (I used GF flour for mine)
2/3 cup sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2/3 cup Meyer Lemon Olive Oil
2 Tbsp Champagne Balsamic Vinegar
½ cup Greek Plain Yogurt
2 large eggs
Squeeze of half a lemon
Zest of half a lemon
Glaze Ingredients
1 ¼ cups Powdered Sugar2 Tbsp Champagne Balsamic Vinegar
1 Tbsp milk of choice (I used goat)
Lemon Zest of ¼- ½ of one lemon (up to you how lemony you want it)
Cake Preparation
- Preheat the oven to 350° and oil a 9” round or square pan.
- Mix the dry ingredients (flour, sugar, baking powder, baking soda, and salt) together in a large bowl.
- Create a well in the flour mix and add the wet ingredients (olive oil, yogurt, eggs) and whisk into the flour mixture.
- Add lemon juice, zest, and balsamic vinegar and mix until there are no lumps.
- Pour batter (it will feel thick) into the prepared pan and smooth top flat. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool for at least 10 minutes before pouring the glaze on top. Slice and enjoy! If added tang is desired, add a dollop of Greek Yogurt and maybe some blueberries or raspberries on top.
Glaze Preparation
In a smallish bowl, combine all ingredients and mix well. Add more milk until desired consistency is reached.
Posted on November 30 2023