Olive-oil Yogurt Cake

Cake
3 cups flour
1 TBSP baking powder
1 tsp salt
1 1/4 cups sugar
4 large eggs
1 1/4 cups extra-virgin olive oil
1 cup plain whole-milk yogurt

Lemon Glaze
2-3 TBSP lemon juice
1 TBSP plain whole milk yogurt
2 cups confectioner's sugar

1. For the cake, Preheat oven to 350*, Grease a 12-cup Bundt pan. Whisk flour, baking powder and salt. In a separate bowl, whisk sugar and eggs together until sugar is mostly dissolved and pixture is pale and frothy, about 1 min. Whisk in olive oil and yogurt until combined. Using rubber spatula, stir in flour mixture until combined and no dry flour remains.

2. Pour batter into pan. Bake 40-45 min, until skewer comes out clean. Rotate half-way through baking.

3. For the glaze, whisk 2 TBSP lemon juice yogurt and confectioner's sugar in a bowl until smooth, adding more lemon juice if needed. Glaze should be thcik but pourable (mixture will leave a faint trail across bottom of mixing bowl when drizzled from whisk). Let cake cool in pan for 10 min, the remove to serving plate. Pour half of glaze over cake when warm. Pour remaining half of glaze 1 hour or more later. (I did mine the next day, as I baked this cake last thing in the day).

* a rubber spatula works well to scoop and then let the glaze flow down from the highest part of the cake's rounded top.