1) We combine our wet ingredients in the stand mixer. These ingredients were: 3/4 cup granulated sugar, 3 eggs, 1/2 cup olive oil, 1/2 cup vanilla yogurt, and 1 tbsp lemon zest.2) We combined our wet ingredient mixture with our dry ingredients. These dry ingredients were: 1 2/3 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. We pour our full batter into a 9-inch springform cake pan, which we sprayed with non-stick cooking spray prior.3) While our cake was in the oven, we made the lemon glaze to go on top. The picture above depicts the combination of 2 tbsp lemon juice, 1 tbsp olive oil, and 1 cup powdered sugar.4) We put our cake in the oven at 350 degrees Fahrenheit for 35 minutes. After performing the toothpick test, this was the result!5) We poured the glaze on while the cake was still hot so that it would thin out over the top. After garnishing with lemon zest, this was our final product!
Next time we make this recipe, we will be sure to do the following differently:
Prepare 2 lemons instead of 1, as we used more lemon zest than we had anticipated.
Get lemon juice from the lemons we used for the zest, instead of using bottled juice. (If we can figure out how to do this)
Poke holes in the cake before pouring on the glaze, so that the glaze seeps into the cake.
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