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Lemon Olive Oil Cake

Try this delicious twist lemon cake!

TIME: 45 MINS | 3-4 SERVINGS

FEATURING
Limonato Co-milled Olive Oil

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Ingredients


3/4 cup Limonato Co-milled Olive Oil

1 1/2 cups unbleached, all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine sea salt

3 large eggs

1 cup sugar

3/4 cup plain whole-milk yogurt

Finely grated zest of 3 lemons

Preparation


STEP 1
Heat oven to 325 F.

STEP 2
Lightly oil a 9-in spring form pan.

STEP 3
Whisk flour, baking powder, baking soda and salt in a medium bowl.

STEP 4
With electric mixer, beat eggs and sugar in a large bowl on high until pale and thick.

STEP 5
Add yogurt and zest, beat to combine.

STEP 6
With mixer on medium speed, add oil in a quick, steady stream.

STEP 7
Reduce speed to low and gradually add flour mixture until blended.

STEP 8
Pour batter into pan.

STEP 9
Bake for 40-45 minutes, rotating pan halfway through, until golden and center springs back to touch.

STEP 10
Cool for 2 minutes on rack. Release from pan and let cool completely before serving.

Try It Yourself


Extra Virgin Olive Oil infused with dried chives. Use this oil to add a burst of fresh herb flavor to your dishes!

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