Meyer Lemon Olive Oil Cake with Champagne Glaze

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 Sugar
2 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

1. Preheat the oven to 350° and oil a 9” round or square pan.
2. Mix the dry ingredients (flour, sugar, baking powder, baking soda, and salt) together in a large bowl.
3. Create a well in the flour mix and add the wet ingredients (olive oil, yogurt, eggs) and whisk into the flour mixture.
4. Add lemon juice, zest, and balsamic vinegar and mix until there are no lumps.
5. 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.
6. 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.