Lemon Olive Oil Cake

Instructions:

Preheat the oven to 325 degrees. Spray a 9-inch cake pan with baking spray and set aside.

Place the white chocolate in a large, heat-proof bowl and microwave until only a few small pieces remain, stirring every 20 seconds. Set the bowl on the counter and stir until everything is completely melted.

Add the olive oil to the white chocolate and whisk until well combined. Add the eggs and mix well. Whisk in the sugar, yogurt, lemon zest and juice, and vanilla until well combined. Add the almond flour, baking powder, salt, and nutmeg to the bowl. Whisk until smooth.

Add the all-purpose flour, switch to a spatula, and stir until just combined and no dry streaks of flour remain. Pour the batter into the prepared pan and tap it a few times on the countertop to pop any large bubbles.

Bake until a toothpick comes out clean, 50 to 65 minutes. Let the pan cool on a wire rack for about 15 minutes then invert the cake onto a wire rack. When ready to serve, place the cake on a plate and dust with powdered sugar. Cake can be stored at room temperature in an airtight container for up to 4 days.

Glaze: Mix 1 cup powdered sugar, a pinch of salt, and the juice of ½ a lemon. If it’s too thick, add a splash of water. Optionally add ½ teaspoon almond extract.