Tartelette Lemon, Olive Oil, Yogurt Cake

Last weekend, I attempted a non-GF version of this:

2 large eggs
100g sugar
3/4 cup EVOO
1 cup plain yogurt
zest and juice of a lemon
250 g flour
1 tablespoon baking powder
pinch of salt

1. Preheat oven to 350.
2. Whisk together the flour, baking powder, and salt, set aside.
3. Whisk eggs and sugar together for 2 minutes.
4. Add the olive oil, yogurt, lemon juice, and zest, whisking until well mixed.
5. Add dry ingredients, whisking gently until batter is smooth
6. Bake

I doubled this recipe and baked it for a now-forgotten length of time in a 9x13 pan. Despite adding the olive oil to the wet ingredients before adding the dry, this batter was thicker than I thought it ought to have been, and the top had to be leveled by hand once in the pan. The crumb was uneven and rather gummy in patches, though that is possibly entirely my fault. I got lazy and potentially didn't whisk the eggs and sugar for long enough, in addition to neglecting to whisk the dry ingredients together before adding to the wet. Straight out of the oven, I thought the acidity of the citrus completely overpowered the sugar, but the next day, the balance was perfectly fine, though it was still a good sigma of lemon flavor above the mean (for lemon cakes without glaze). Despite the olive oil, the top did not brown and there was no crunch to it.

Next time, I'll experiment with slightly less flour or an additional egg. Maybe 1.5 tablespoons of baking powder.