1 3/4 c flour
1 1/2 teaspoon baking powder
1 cup sugar
2 pinches lemon zest
4 eggs
3 tablespoons milk
1 tablespoon lemon juice
1 1/2 oz butter
2/3 cup olive oil
2 sprigs thyme, chopped
3/4 cup pine nut
Toast pinenuts for 8 minutes at 325 degrees. Sift the flour and baking powder. Mix sugar with zest and thyme. Add eggs to sugar and mix until pale and thick. Add milk on low speed, add dry ingredients and mix only until incorporated, and then add lemon juice, butter, oil and nuts, mix until blended. Bake about 30 minutes at 350 degrees or until a knife comes out clean.
Candied lemon
1 cup sugar
1 cup water
lemon zest strips
Bring all to a boil until zest becomes translucent. Cool.
1 Cup yogurt, we use plan, thick greek yogurt
3 T candied lemon liquid
Mix together until combined.
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