Lemon Olive Oil Cake

This brilliant recipe makes a large moist cake, good for a party or a gathering. For a smaller cake, make half the recipe and use a smaller cake pan. I like to use the pan for Swedish Almond Cake, but any small cake pan will do. The cake is delicious on its own, or with a dusting of powdered sugar, but for an occasion the lemon glaze makes it special.
Lemon Olive Oil Cake
Makes an 8-inch cake
Adapted from Food52

Cake:
2 cups sugar (use Zing baking blend for a low-sugar version)
2 eggs
1 cup yogurt
3/4 cup olive oil
zest from 3 lemons
2 cups flour (use Cup4Cup for a gluten-free version)
3 tsp baking powder
1 tsp salt

Glaze:
1/4 cup sugar
1/2 cup lemon juice

Preheat oven to 375 degrees, rack in center position. Grease the bottom and sides of an 8-inch springform pan.

Whisk together sugar and eggs in a large mixing bowl. Add the yogurt and stir. Add the olive oil and lemon zest and stir again.

In a small mixing bowl combine the flour, baking powder and salt. Mix well. Add the flour to the wet mixture and stir one last time to make a smooth batter. Pour the batter into the prepared cake pan.

Bake for 45-60 minutes or until the cake smells delicious and a cake tester inserted into the center comes out clean. While the cake is baking stir the sugar and lemon juice together in a liquid measuring cup with a pouring spout. If the sugar is not dissolving, heat it briefly.

When the cake is done prick the surface with a toothpick all over and pour the glaze over. Let the cake cool in the pan and remove the sides of the springform for serving.