📝 Instructions

1. 1 Preheat oven to 180C grease and line 23cm round tin
2. 2 Whisk eggs sugar until pale and thick
3. 3 Slowly whisk in olive oil
4. 4 Add yogurt lemon zest and juice whisk in
5. 5 Sift flour and baking powder
6. 6 Fold into wet mixture
7. 7 Pour into tin
8. 8 Bake 35-40 mins until golden and skewer clean
9. 9 Cool in tin 10 mins
10. 10 Turn out dust with icing sugar
11. 11 Serve in wedges — keeps 3 days