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Lemon Rosemary Olive Oil Cake

This has become a favorite in the last few years, a complex, bright, moist cake that’s easy to make in a springform pan.
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Ingredients
  

  • 1 cup sugar
  • zest and juice of 2 lemons
  • 2 tablespoons chopped fresh rosemary
  • 2 large eggs, beaten
  • 1 cup (250g) Greek yogurt
  • 1 cup (250g) extra-virgin olive oil
  • 2 cups (250g) flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • powdered sugar for dusting, optional

Instructions
 

  • Preheat the oven to 325F. Line a 9-inch springform pan with parchment paper.
  • Add the sugar, lemon zest, and rosemary to a large mixing bowl and, using your fingertips, rub everything together until the sugar is fragrant and damp. Add the eggs and whisk until pale and thick. Beat in the yogurt and lemon juice, then gradually whisk in the olive oil.
  • Use a strainer to sift the flour, baking powder, and salt into the mixing bowl. Using a large spoon or spatula, gently fold everything together until just combined. Pour the batter into the prepared cake pan.
  • Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert the cake onto a rack to cool completely. When cool and ready to eat, dust with powdered sugar.