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This bright, tender olive oil cake is infused with the aromatic tang of Loomi spice, enhancing the citrus notes without overpowering the soft crumb. It’s moist, subtly spiced, and perfect with tea or as a refined dessert with a dollop of whipped cream.
Preheat oven to 350°F (175°C). Grease and flour a loaf or round cake pan.
Whisk together flour, baking powder, baking soda, Loomi, lemon zest, and salt.
In a separate bowl, beat olive oil, sugar, and eggs until smooth. Stir in yogurt and lemon juice.
Add dry to wet ingredients and mix until just combined. Pour into prepared pan.
Bake for 35–40 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
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