Meyer Lemon Olive Oil & Honey Yogurt Tea Cake
This cake is so delightful. It’s dense, yet fluffy, moist and brightly flavored with lemon, from both the zest and the Meyer Lemon Fusion infused extra virgin olive oil.
It’s perfect for a spring dessert, for Easter, brunch or anytime.
Find the Meyer Lemon Fusion extra virgin olive oil in our markets and online.
Meyer Lemon Olive Oil & Honey Yogurt Tea Cake
This cake is perfect in many ways. The lemon flavor is bright and citrusy but is subtle enough it is not overwhelming, and the texture is dense yet fluffy, thanks to the eggs and Greek yogurt. You can serve this as is with the glaze or kick it up a notch with fresh berries or edible flowers. Serves 12 to 14.
Equipment
- bundt pan
Ingredients
Ingredients:
- 1/2 cup Sigona’s Meyer Lemon Fusion Olive Oil
- 4 large eggs
- 2 cups granulated sugar
- 3/4 cup Greek-style honey-flavored yogurt
- 1 Tbsp Meyer lemon zest for more lemony zing, add 2 Tbsp, plus more for garnish
- 1/2 cup milk
- 1/3 cup Meyer lemon juice
- 3 cups all-purpose flour
- 2 tsp baking powder
Glaze:
- 1 cup powdered sugar
- 1 to 2 Tbsp Meyer lemon juice
Instructions
- Preheat oven to 325°F. Coat a 10” bundt pan with cooking spray.
- In a medium bowl using beaters or stand mixer, mix together the oil and sugar until light and fluffy, about 3 to 4 minutes. While mixing, add eggs to the mixture, one at a time. Add the yogurt and zest and gently stir to combine then blend in the milk and lemon juice.1/2 cup Sigona’s Meyer Lemon Fusion Olive Oil, 4 large eggs, 2 cups granulated sugar, 3/4 cup Greek-style honey-flavored yogurt, 1 Tbsp Meyer lemon zest, 1/2 cup milk, 1/3 cup Meyer lemon juice
- Sift together in a medium bowl the flour and baking powder. With the mixer on, slowly add the dry ingredients to the wet, about 1 cup at a time. Mix just until the ingredients are blended. Pour batter into the prepared bundt pan and bake for 1 hour.3 cups all-purpose flour, 2 tsp baking powder
- Cool the cake in the pan for 12 minutes then invert on a cooling rack. Allow the cake to cool to room temperature before pouring on the glaze.
- For the glaze: whisk together the powdered sugar and 1 to 2 tablespoons of the juice until you reach a desired consistency. It should be thin enough to drizzle but thick enough that it will not all run off the cake. Drizzle on the cake once it has cooled and sprinkle on additional lemon zest.1 cup powdered sugar, 1 to 2 Tbsp Meyer lemon juice
Notes
Meyer Lemon Olive Oil & Honey Yogurt Tea Cake
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