Lemon Olive Oil Cake with Yogurt & Tarragon

LeMon CAke made with oil and yogurt is a French classic. The addition of tarragon lends a subtle but intriguing background flavour. This cake is baked in a square pan which reduces the cooking time but you can also use a loaf pan if you prefer.

All-Purpose Flour 1 ½ cups

Baking Powder 2 tsp

Salt ½ tsp Sugar 1 cup

Lemon zest of 1

Fresh Tarragon Leaves chopped,

¼ cup

Eggs 3

Plain Yogurt ¾ cup

Vanilla Extract ½ tsp

Extra Virgin Olive Oil ½ cup

1 PREHEAT the oven to 350 º F. Line a 10-inch square cake tin with parchment paper.

2 WHISK together the flour, salt, baking powder.

3 USING a wooden spoon, rub the lemon zest into the sugar then sprinkle in the tarragon.

4 ADD the olive oil, yogurt, eggs and vanilla and whisk until blended.

5 GRADUALLY stir in the flour mixture and mix until there are no lumps but do not over mix.

6 POUR the batter into the cake tin and bake for 35 minutes (50 minutes for a loaf pan), or until a toothpick inserted in the centre of the cake comes out clean.

7 ALLOW the cake to cool for a few minutes before removing from the pan and placing on a cooling rack.

8 WHEN the cake is cool, peel off the parchment paper and cut the cake into squares.

9 YOU can also store the cake whole in a sealed container on the counter and cut as needed. It will remain moist for 3 or 4 days.

10 THE cake can also be frozen whole. Thaw at room temperature before serving.