Ingredients

• 1 cup Sugar
• 3 Eggs
• 1 cup Plain Greek Yogurt
• 1/2 cup Olive Oil light flavor
• 2 tsp Citrus Juice (like Meyer Lemon, Blood Orange, or Tangerine)
• 2 tsp Citrus Zest
• 1 tsp Vanilla Extract
• 1 1/2 cups Semolina Pasta Flour
• 1/2 cup Almond Flour or Natural Almond Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

• 8 oz Cream Cheese soft
• 1/2-1 cup Plain Greek Yogurt
• 1 tsp Vanilla Extract
• 1 tsp Citrus Juice
• 1/2-1 cup Powdered Sugar

Instructions

1. Preheat oven to 350°F; spray an 8-inch round cake pan with pan spray and line the bottom with parchment paper.
2. In a large mixing bowl, beat sugar and eggs until light and fluffy.
3. In a separate bowl, whisk together yogurt, oil, citrus juice and zest, and vanilla extract. In a small bowl, combine semolina flour, almond flour, baking powder, baking soda and salt.
4. Add 1/3 of the yogurt mixture to the egg mixture, followed by 1/2 of the flour mixture, mixing well and scraping down the bowl after each addition. Repeat with the remaining yogurt and flour mixtures.
5. Pour batter into the prepared cake pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the pan for 10 minutes before unmolding then let cool completely before frosting and serving.
6. While the cake is cooling, beat the cream cheese and yogurt until creamy and combined. Add the vanilla, citrus juice and powdered sugar and beat until creamy and combined. If frosting is too thick, add additional yogurt; if too thin, add more powdered sugar. Recipe can be increased as desired.
7. To serve, slice the cake in half horizontally through the center. Apply a thin layer of frosting between the layers, and then frost the top of the cake before serving. If desired, prepare extra frosting to frost the entire cake.