This refreshing and moist olive oil lemon cake is perfect for your next picnic outing or an invitation to afternoon coffee. The ingredients are usually on hand, and the cake comes together quickly - nothing stands in the way of your next picnic. The olive oil and yogurt make it particularly moist, while thyme and lemon add a Mediterranean touch to the cake.

Ingredients (for 1 cake):

For the cake:

• 3 organic eggs
• 200 g sugar
• 170 ml MANI 100% Extra Virgin Olive Oil
• 125 g Greek yogurt
• 225 g flour
• 2 tsp baking powder
• 1 organic lemon, zest and juice

For the cream:

• 150 g cream cheese (full-fat)
• 100 g Greek yogurt
• 1/2 organic lemon, zest and juice
• 50 g powdered sugar
• Fresh thyme and organic lemon slices for decoration

Instructions:

1. Grease a springform pan (24 cm diameter) and line it with baking paper. Preheat the oven to 180°C (top/bottom heat). Grate the lemon zest and squeeze the juice.
2. For the cream, whisk the cream cheese until smooth, then sift in the powdered sugar. Stir in the lemon juice, zest, and yogurt. Keep chilled until needed.
3. For the cake batter, beat the eggs until foamy and gradually mix in the sugar. Slowly drizzle in the olive oil while stirring continuously.
4. Combine the flour, baking powder, and a pinch of salt. Add the mixture, along with the yogurt, lemon zest, and lemon juice, to the batter. Stir briefly but thoroughly until smooth.
5. Pour the batter into the prepared pan and bake in the preheated oven for about 40 minutes. Check with a skewer to ensure the cake is fully baked. Let the cake cool completely.
6. Spread the cooled cake with the cream and decorate with lemon slices and fresh thyme.

MANI Tip:

The lemon cream not only tastes delicious but also keeps the cake fresh for longer.