Lemon Cakes

 We had a bake sale at the restaurant last weekend, and I tried a new recipe I had found in a Whole Living magazine. I modified it a bit and it was truly delicious!

Lemon cakes

Makes 8 small loaves or one large one



Cake:
1 cup olive oil
2 cups flour
1 cup almond flour
4 tsp baking powder
1 1/2 cups sugar
6 eggs
1 cup Greek yogurt
Zest of 2 lemons
1 tbsp vanilla extract, or one vanilla bean, scraped

Topping:
1/4 cup sugar
1/2 cup water
1 lemon, thinly sliced
1/4 cup olive oil
1/4 cup Greek yogurt



Cake:

Preheat the oven to 350F.
Oil and flour the baking pans and set aside.

In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, whisk together the sugar and the eggs until well blended.
Add the oil, the yogurt, lemon zest and vanilla.
Add the dry ingredients and mix to combine. Do not over mix.

Pour into prepared pans and bake for 25 minutes., until a tester comes out clean.
Let cool.


Topping:

Bring the water and sugar to a boil in a small saucepan.
Add the lemon slices, in batches so the saucepan does not get over crowded. Cook until rind gets translucent, about 5 minutes. Transfer to a plate and let cool. Keep the syrup.

Reheat the syrup a little and add the olive oil and yogurt. Mix well.
Add a little water if too thick.

Unmold the cakes and spoon the syrup over the top. Decorate with the candied lemon slices and enjoy!!



Notes:
If you make one loaf, bake for 40 minutes.