French style lemon yogurt cake with fresh basil
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 cup finely ground blanched almonds
- 2 teaspoons baking powder
- 1 dash salt
- Tablespoon 1-2 T fresh basil, thinly sliced
- freshly grated zest of 1 lemon
- 1/2 cup plain, whole milk yogurt - stirred
- scant 1 C sugar
- 3 eggs
- 1/2 cup olive oil (may use 1/4 C regular and 1/4 C basil olive oil if available)
- 1/4 cup powdered sugar, stirred
- 1/4 cup freshly squeezed lemon juice
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