Yogurt Bundt Cake (Olive-Oil)

I love the combination of olive oil and whole milk yogurt in the cake. The result is a moist, delicate cake perfect for anytime of the day - breakfast, snack, desert time. And the lemon glaze is just right and light for welcoming Spring.

Cake:
3 cups all-purpose flour, unbleached
1 Tbsp. baking powder
1 tsp. sea salt
1¼ cups Monk Fruit Sweetener with Erythritol (Granular)
4 large eggs
1¼ cup extra-virgin olive oil
1 cup plain whole-milk yogurt

Lemon Glaze:
2 cups Monk Fruit Sweetener with Erythritol (Powdered)
2-3 Tbsp. lemon juice, freshly squeezed
1 Tbsp. plain whole-milk yogurt

For the Cake:
Adjust oven rack to lower-middle position and heat oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease a 12-cup nonstick Bundt pan using baking spray with flour.

Whisk flour, baking powder and salt together in a bowl. In a separate large bowl, whisk sugar and eggs until sugar is mostly dissolved and mixture is pale and frothy, about 1 minute. Whisk in oil and yogurt until combined.

Using a rubber spatula, stir in flour mixture until combined but no dry flour remains.

Pour batter into prepared pan, smooth top and gently tap pan on counter to settle batter.

Bake until the cake is golden brown and a wooden skewer inserted into the center comes out clean, 40-45 minutes, rotating pan halfway through baking.

Let cake cool in pan for 10 minutes, then gently turn cake out onto wire rack to cool.

For the Lemon Glaze:
Whisk confectioner’s sugar, 2 Tbsp. lemon juice and yogurt in bowl until smooth, adding more lemon juice as needed, up to 1 Tbsp., until glaze is thick but still pourable ( mixture should leave a faint trail across bottom of mixing bowl when drizzled from whisk).

Once the cake is finished cooling and on a wire rack, drizzle half of glaze over warm cake and let cool for one hour. Drizzle the remaining glaze over the cake and let cool completely for about 2 hours.

Serve with fresh berries.

Makes 12 servings.