1Meyer lemonor regular, zested (plus more for garnish)
½cupfull fat Greek yogurtroom temperature
2eggsroom temperature
½cupvegetable oil
2tspvanilla bean pasteor extract
⅛tsppure almond extract
1cupall-purpose flourplus more for dusting the pan
½cupalmond flourlightly packed
2tspbaking powder
1tspkosher salt
Honeyed Whip Cream
1cupheavy cream
2Tbsphoneymore to taste
½tspvanilla bean pasteor extract
Pinchof salt
Strawberries
10ozstrawberriesquartered
Olive oil
Honey
Instructions
Preheat the oven to 350 F. Line an 8-inch round cake pan with parchment paper. Butter the pan all over and dust flour. Set aside.
Add sugar to a large bowl. Add zest and massage the zest into the sugar to bring out its oils.
Add in yogurt, eggs, oil, vanilla, and almond extract. Whisk to combine.
Sift flour, almond flour, baking powder, and salt over the bowl with the wet ingredients.
Gently mix until just combined. Don’t over-mix!
Pour batter into the prepared cake pan.
Bake for 30-45 minutes until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 10 minutes.
Carefully invert the cake onto a wire rack to continue to cool completely.
Meanwhile, make the whipped cream. Add cream, honey, vanilla, and salt to a medium bowl. Whip to medium peaks. Refrigerate until ready to use.
Right before you are ready to serve, prepare the strawberries. Add the strawberries to a bowl and toss them with a drizzle of olive oil and a touch of honey. Add more honey or olive oil to taste.
When ready to serve, top the cooled cake with the honeyed whipped cream and strawberries. Garnish with more meyer lemon zest and olive oil if desired. Serve.