Allison's Cooking Diary - Lemon Olive Oil Cake

HOUSTON - On this week's episode of Allison’s Cooking Diary, we are making lemon olive oil cake for Easter! It is so moist and will be the perfect addition to your Easter brunch.

Ingredients:

• 2 1/2 cups of AP flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup olive oil
• 2 cups granulated sugar
• 4 eggs
• 1 lemon, zested and juiced
• 1 cup Greek yogurt

Glaze-

• 1 tablespoon Lemon juice
• 1 tablespoon honey
• 1 tablespoon milk
• 1 1/2 cups powdered sugar, sifted

Method:

1. Preheat oven to 350 degrees.
2. Grease a bunt pan and set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
4. In a large bowl, mix together the olive oil, sugar, eggs, lemon zest and juice until combined.
5. Add in the Greek yogurt and flour mixture until it creates a velvety batter.
6. Pour the batter into the bunt pant and bake for 50-55 minutes.
7. While the cake cools, make the icing.
8. Whisk together the milk, honey and lemon juice.
9. Add in the powdered sugar and mix until combined.
10. Pour over the cake and enjoy!