Low Sodium Maple Lemon Olive Oil Cake

Total time1 hr 15 min

Prep time15 min

Cook time40 min

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Ingredients

10 servings

For the cake

½ cup extra-virgin olive oil, plus more for the pan
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 ¾ cups whole-grain spelt flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
¾ cup pure maple syrup
½ cup plain whole-milk yogurt
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp pure vanilla extract

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Brush a 9-inch round cake pan with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
2
In a large bowl, whisk together the spelt flour, baking powder, baking soda, and salt until evenly combined.

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