Lemon Olive Oil Cake

All of these components come together to make a cake that’s dense and airy at the same time, with a tender crumb and a crunchy rind where the sugar in the batter caramelizes against the edge of the pan. This cake will slowly rise, rise, rise for the first half hour or so, until – poof! – it collapses onto itself. Fear not! It’s supposed to collapse. If you have a springform pan, it will make plating the cake a little bit easier. If you use a regular cake pan, no biggie; just use two plates. Place plate #1 on top of the cake pan, give it a quick flip, and then carefully invert it onto plate #2. If you don’t have lemons on hand, Meyer or otherwise, other citrus will do. I’ve made this cake with grapefruit, blood orange, and even clementines with success.

• 3/4 cup white spelt flour

• 1/2 cup whole spelt flour

• 1/2 cup almond meal

• 1 cup granulated sugar

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon fine grain sea salt

• 1 cup plain coconut yogurt

• 1/4 cup olive oil

• zest and juice of 1 Meyer lemon

Position a rack in the center of the oven and preheat to 350 F / 180 C. Oil and flour an 8-inch round cake pan.

In a large bowl, whisk together the flours, almond meal, sugar, baking soda and powder, and salt. In another bowl, whisk together the yogurt, olive oil, lemon zest and juice. Add the wet ingredients to the dry, being careful not to overmix. Pour the cake batter into the floured pan and smooth out the top. Place in the center of the oven and bake for about 50 minutes, until the cake forms a golden crust on top, feels springy to the touch, and the edges have pulled away from the pan.

Remove from the oven and cool on a rack while still in its pan for ten minutes before transferring to a plate. Allow the cake to cool completely before slicing. It tastes even better on the second day, if you manage to save a slice that long.

Prep time: 10 minutes | Oven time: 50 minutes