Meyer Lemon Olive Oil Cake from Ski Week with Susan

This last week was winter break for the kids and we got a few days of skiing in CA for the first time in a long time! We celebrated with friends and she made this delicious gluten free (yes!) olive oil lemon cake.  If you want to make it gluten free, you just use gluten free flour and a teaspoon of baking powder.  The original recipe called for no baking powder and opted to use self-rising flour but who has that in their pantry?!  She used plain old Eureka lemons but when I got home I used Meyer lemons and it turned out even better.   

Mix dry ingredients in a bowl.  Cream together eggs and sugar.  Add yogurt, oil and zest. Mix wet and dry ingredients.  Bake at 375 degrees until golden brown.  Spoon on sugar/lemon syrup.  Let cool slightly and serve.

2 two cups cake, gluten free or regular flour

1 tsp baking powder

2 eggs

2 cups sugar

1 cup yogurt

3/4 cups oil

Lemon zest of three lemons

 For syrup: Mix lemon juice from three lemons and as much sugar as your heart desires.