Lemon Olive Oil Cake
- 3 large eggs
- 2 cups sugar
- 1 1/2 cups Beyond the Olive California Blend extra virgin olive oil
- 1 1/4 cups milk
- 3 Tbsps grated lemon zest
- 2 cups cake or all purpose flour
- 1 tsp baking powder
- Big pinch salt
- Fresh fruits of your choice
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