Meyer Lemon Yogurt Olive Oil Cake Recipes

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Oil a large loaf pan - approximately 8 inches by 4 inches by 4 inches.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir with a whisk until incorporated, and then fold in the oil. Stir until well-incorporated.
• Pour into the baking pan and cook for 50 minutes or until golden brown and a cake tester or toothpick inserted into the middle comes out clean.
• Remove from oven and let cool for 10 minutes.
• While the cake is cooling, make the syrup. Place the 1/2 cup Meyer lemon juice and 1/3 cup sugar into a small saucepan over medium heat. Heat, stirring occasionally, until sugar dissolves. Set aside.
• Set a wire cooling rack over paper towels or into a baking sheet to catch drips. Carefully loosen the sides of the cake and flip the pan upside down over the wire rack to remove the loaf. Carefully flip the loaf so that it is sitting right side up on the wire rack.
• Now, while the cake is warm, spoon the syrup over the cake, allowing it to soak in. Let cool for one hour.
• Make the glaze. Place the confectioner's sugar and lemon juice in a small bowl and stir with a fork until combined. Spoon over the top of the cake. Let sit for several minutes until mostly hardened.
• Slice and serve. Cake keeps in an airtight container or zipper bag at room temperature for 3 - 4 days. To freeze, wrap tightly with plastic wrap and transfer to freezer. Allow to thaw for a couple of hours at room temperature before serving.

Steps:

• Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
• In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
• Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
• Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
• In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
• Spoon topping over cake and top with drained lemon slices.

Steps:

• Preheat oven to 325 degrees F.
• Brush a 9-inch springform pan with vegetable oil; line bottom with parchment paper.
• Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined. Set aside.
• In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.
• Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring.
• Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds. Top cake with puree and whole fresh berries.