Olive Oil-Yogurt Cake

Popular throughout Spain and France, this simple cake exists in many forms-with or without citrus; glazed, drenched in syrup, dusted with confectioners' sugar, or unadorned; baked in a cake pan, baking dish, loaf pan, or Bundt pan—but the basic recipe is the same: Extra-virgin olive oil and yogurt are combined with eggs, sugar, flour, and leavener (usually baking powder and sometimes baking soda) to create a moist, delicate cake with a slightly coarse crumb and a subtly tangy, mildly fruity aroma.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup nonstick Bundt pan.

Step 2

Whisk flour, baking powder, and salt together in bowl. In separate large bowl, whisk sugar and eggs together until sugar is mostly dissolved and mixture is pale and frothy, about 1 minute. Whisk in oil and yogurt until combined. Using rubber spatula, stir in four mixture until combined and no dry flour remains.

Step 3

counter to settle batter. Bake until cake is golden brown and wooden skewer inserted into center comes out clean, 40 to 45 minutes, rotating pan halfway through baking.

Step 4

FOR THE LEMON GLAZE Whisk 2 tablespoons lemon juice, yogurt, and confectioners' sugar together in bowl until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Let cake cool in pan for 10 minutes, then gently turn cake out onto wire rack. Drizzle half of glaze over warm cake and let cool for 1 hour. Drizzle remaining glaze over cake and let cool completely, about 2 hours. Serve.