Olive Oil Lemon Cake

Preheat oven to 350 F. Grease and flour an 8 x 5-inch loaf pan (see note). Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, whisk together the sugars, yogurt, eggs and lemon zest. Slowly mix the dry ingredients into the wet ingredients with a rubber spatula. Fold the olive oil into the batter, making sure it’s completely incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, for the candied lemons, cut the ends off the lemon and then slice it into six slices. Bring a skillet filled with water to a simmer. When the water is rapidly simmering, add the lemon slices and allow to cook for 1 minute. Carefully remove the slices with a pair of tongs (or a fork) and transfer to a dry, clean towel to drain. Discard the water.

To the same saucepan you just used, add 1 cup of water and 1 cup of sugar. Bring mixture to a rapid simmer and once the sugar has dissolved, add the lemon slices in one layer (none of the lemon slices should be overlapping). Simmer the lemon slices for about 45 minutes to 1 hour. You’ll notice the water in the mixture will reduce and the lemons will become translucent. Remove the lemons from the mixture and transfer to a parchment-lined baking sheet.

To make the glaze, whisk the powdered sugar with the milk until smooth.

When the cake has baked, transfer it to a wire rack to cool in the pan for a few minutes. Then invert it out of the pan and transfer the cake to cool completely on the wire rack.

Pour the glaze over the entire cake and garnish with candied lemons. Slice and enjoy.

Notes:
1. Recipe adapted from A Cozy Kitchen’s Lemon Yogurt Pound Cake.
2. You can also use a 9 x 5-inch loaf pan. It will just yield a thinner cake, so adjust baking time accordingly.