Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 cup plain full-fat Greek yogurt (245g)
  • 0.75 cup granulated cane sugar (150g)
  • 3 large eggs
  • 2 tbsp fresh lemon zest
  • 0.5 tsp pure vanilla extract
  • 0.5 cup extra virgin olive oil (120ml)
  • 0.33 cup fresh lemon juice (80ml)
  • 2 tbsp honey
  • 1 cup powdered sugar (120g)
  • 2.5 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your loaf pan with a little oil and line it with parchment paper, leaving an overhang on the sides. Note: This sling makes it effortless to lift the cake out later without it breaking.
  2. In a large bowl, whisk together the 1 cup of Greek yogurt, 0.75 cup sugar, and the 3 large eggs. Whisk until the mixture looks pale and slightly bubbly, which takes about 2 minutes of vigorous arm work.
  3. Sift in the 1.5 cups of flour, 2 tsp baking powder, and 0.5 tsp salt. Gently fold these in with a spatula. Stop as soon as the last white streak disappears to keep the crumb tender.
  4. Gently stream in the 0.5 cup of olive oil and whisk until the batter is smooth and shiny. Pour it into your prepared pan and bake for 45 minutes until a skewer comes out with just a few moist crumbs.
  5. While the cake is warm, whisk 0.33 cup lemon juice and 2 tbsp honey together. Poke holes all over the cake and pour this soak over the top. Let it sit for 10 minutes to allow the liquid to travel deep into the sponge.
  6. Once the cake is completely cool, whisk 1 cup powdered sugar with 2.5 tbsp lemon juice. Pour it over the top, letting it drip down the sides in thick, opaque ribbons.