Lemon, Greek Yoghurt and Olive Oil Ring Cake

5 small lemons zest and juice

1 cup Greek Yoghurt

1 1/2 cups sugar

3/4 cup local olive oil, I used an extra virgin but light olive oil is less detectable

2 free-range eggs, beaten

2 cups plain flour

2 teaspoons baking powder

1/4 teaspoon baking soda

Glaze: 1 tablespoon of lemon juice (reserved from above), 1 cup icing sugar and 1- 2 tablespoons of boiling water to get the glaze to a dripping consistency. 

1. Set the oven to 160 C. Grease a ring or bunt cake pan.

2. Reserve a tablespoon of the lemon juice for the glaze. Measure the remaining lemon juice, this should be about 1/4 cup.  

3. Add the quarter cup of lemon juice, zest, yoghurt, sugar, olive oil and eggs to a bowl and whisk together.

4. Sift the flour and raising agents together into a large bowl. Make a well in the middle.  Whisk in the wet ingredients. Pour into the prepared ring pan.

5. Bake for 55-1 hour. The cake is ready when a skewer comes out clean and the cake springs back when pressed.

Notes: 

• This cake freezes well.
• Served with Barkers Lemon Curd stirred through Dairy Collective Greek Yoghurt.
• I borrowed the ring pan, but it is from the Fat Daddio's range, I particularly like anodized aluminium when baking as it doesn't darken the end product and is an even heat conductor.  It CAN NOT go in the dishwasher.
• The lemon pearls are also from Milly's, Sprinks brand.
• Spray-free yellow rose petals would be lovely here.