Enjoy as is or as an accompaniment to your morning cappuccino
Baked with extra virgin olive oil from the Ligurian coast, this lemon cake has a soft crumb and tart glaze. 
Don’t forget to top the torta with some fresh lemon zest 🙂
Torta Al Limone All’Olio Di Oliva Ligure (Ligurian Olive Oil Lemon Cake).
- 3 large eggs
- 1 cup white, granulated sugar
- ¼ cup lemon juice
- Zest of 3 large lemons
- 1 cup plain yogurt
- ½ cup extra virgin olive oil
- 1-¾ cups all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoons salt
- Preheat oven to 375 degrees F. Grease a 9-inch round pan or three 5-inch in diameter bundt cake pans. Set aside.
- In a large bowl, beat the eggs and sugar until light and fluffy. Add the lemon juice, zest, and yogurt. Beat well, and then add the olive oil, and beat once more. Fold in the flour, baking powder, and salt.
- Pour the batter into the prepared pan(s), and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Whisk the confectioner’s sugar and lemon juice for the icing until smooth. Pour the icing on top of the cake, and top with extra lemon zest. Enjoy!
