2.2/3 cup (320g) Cascade Milling Organic All-Purpose Flour

4 medium (176g) eggs

2 cups (400g) granulated sugar

½ cup (50g) Greek Yogurt

½ cup (65g) olive oil

1 tsp (4.6g) baking powder

¼ tsp (1.5g) salt

1 tsp (4.5g) vanilla extract

Juice of ½ lemon (24g)

1- Preheat the oven to 350 degrees F.

2- Grease a 9”-round cake pan.

3- In two bowls, separate the yolks from the egg whites.

4- Mix the yolks vigorously with the sugar until it is creamy and form a ribbon when lifted from the

mixing spoon.

5- Add the vanilla and lemon juice, olive oil, and yogurt. Mix well.

6- In a third bowl, mix the flour with the baking powder and salt.

7- With an electric whisk, raise the whites until firm and incorporate them slowly with an enrobing

motion, alternating the flour mix, with the sugar/yolk mix.

8- Transfer the cake batter to the greased pan and bake for 25-30 minutes, or until a toothpick

puncture comes out clean.

9- Remove from the pan and let the cake cool for 30min on a wire rack.

10- Sprinkle the top of the cake with powdered sugar.