Lemon And Parsley Olive Oil Cake

Lemon And Parsley Olive Oil Cake

Ingredients:
2 cups (250 g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup (200 g) unrefined cane sugar
¼ cup (60 ml) plain non-dairy yogurt
½ cup (125 ml) olive oil
1 tablespoon lemon zest
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) water
⅔ cup (20 g) flat-leaf parsley, stems removed and finely chopped

Directions:
powdered sugar, for dusting
(See image, rear)
1
Preheat the oven to 350°F (180°C). Lightly grease and flour a 9-inch (23-cm) cake
pan.
2
Sift the flour, baking soda, baking powder, and salt into a bowl and mix to
combine. Set aside.
3
In a separate bowl, mix together the sugar, yogurt, and olive oil until blended and
light. Add the lemon zest, juice, and water and mix well.
4
Make a well in the middle of the dry ingredients and add the wet ingredients. Mix
gently to incorporate. Fold in the parsley.
5
Pour into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick
inserted into the cake comes out clean. Allow the cake to cool for at least 30 minutes
before removing from the pan. Invert onto a plate, dust with powdered sugar, and
serve.
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