Hosting an unplanned Sunday lunch, I dug for whatever ingredients I could find in my pantry and for this particular occasion that would be a citrus olive oil cake. Inspired by Giada’s recipe, but using what I had, I made a few tweaks. The result was an absolutely delicious, citrus-kissed light cake.

Served here with a strawberry, grapefruit salad, it was nice to sop of up the fruit juices, but the cake itself was just lovely the next day for breakfast on its own.

Citrus Olive Oil Cake

• 1.5 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. sugar
• 3 eggs
• Zest of one grapefruit and 2 lemons
• One pot of plain yogurt
• 3/4 c. olive oil
• Powdered sugar for dusting

1. Preheat oven to 350F and grease an 8″ cake pan with olive oil, lining the bottom with parchment paper, oiling this as well.
2. Mix together flour, baking powder, and salt. Set aside.
3. With an electric mixer, whisk together the sugar, eggs, and zest for about 5 minutes, until pale and fluffy.
4. Beat in yogurt.
5. Gradually add in the olive oil.
6. Mix in the flour mixture until just combined.
7. Pour batter into cake pan and bake about 30 minutes- removing from oven until just after before you think it’s done so it doesn’t get dry.
8. Transfer pan to a cooling rack and cool about 10 minutes.
9. Remove cake from pan and cool completely.
10. Dust with powdered sugar before serving.