Bizcocho. That's Spain’s name for this incredibly simple lemon yogurt cake, baking it so often that few refer to a recipe. Even easier? You can replace 2 tsp of lemon zest from 2 lemons with a 1/2 cup Lemon olive oil. 


1-1/2 cups flour
1/2 tsp Kosher salt 
2 tsp baking powder 
1 cup full-fat Greek yogurt
1 cup sugar 
3 large eggs
1/2 cup Lemon olive oil 
2 tbsp icing sugar
Optional: If using zest from lemons, add 2 tsp to wet ingredients and replace Lemon olive oil with one of our mild EVOO's. 


Preheat the oven to 350°F. Grease non-stick 9-inch bundt pan with olive oil. Whisk flour, salt and baking powder In a medium bowl. In large bowl whisk yogurt, eggs and sugar until creamy. You can use a hand mixer. Slowly add dry ingredients to mixture and whisk until smooth. Gradually, stir in oil until mixed, careful not to over mix. Pour batter into bundt pan. Place on centre rack in oven. At 30 minutes test for doneness with a toothpick which should come out clean when done. Bake longer until cake is done, for as long as 45 minutes. Remove from oven. Cool for 10 minutes, then flip over carefully to release bundt cake from pan onto baking rack. When cooled completely, through a fine sieve, dust with icing sugar. Optional: Use 9-inch round pan or loaf pan.

Inspired by one of our favourite blogs: https://spanishsabores.com/