Lemon Olive Oil Cake

(Serves 8)



Preheat the oven to 350 degrees. Butter and flour a 10-inch cake pan (I sometimes make this in a cast iron skillet). In a large bowl, whisk together the eggs and granulated sugar. Stir in the olive oil, milk, and zest.

In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Place the cake on a rack and cool for 10 minutes then turn out onto a serving platter. Serve with fresh fruits.

Provided by Chef John Ash © 2010