​LEMON OLIVE OIL CAKE

This simple lemon cake is quick and easy to make. The slightly tart freshness of this cake is the perfect summer treat. It can be enjoyed on its own or with a simple custard filling or with a dollop of fresh whipped cream and strawberries. The olive oil keep this cake super moist and adds an additional depth of flavour.

SERVING: 6 – 8 PEOPLE PREP TIME: 15 MIN
COOK TIME: 55 - 60 MINUTES

Ingredients:
2 lemons
3 large eggs
1 ½ cup granulated sugar
½ cup olive oil
½ cup milk
2 cups 00 flour (or all-purpose flour)
1 16g packet baking powder for sweets
¼ tsp of salt
powdered sugar

Filling (optional)
1 package vanilla/lemon Jello pudding
1 ¾ cup milk

Directions:

1. Preheat oven to 350°F.
2. Grease a 9-inch cake pan.
3. Peel the lemons and remove the white skin so that all you have left if the pulpy inside. Place in a food processor and blend until fine.
4. In a medium bowl, beat together the eggs and sugar until light and frothy, about 4 to 5 minutes.
5. Add the oil, milk and lemon pulp and beat until blended.
6. In a separate bowl, sift the flour, baking powder and salt.
7. Add the dry ingredients to the bowl with the wet ingredients and mix just until blended.
8. Pour the batter into the pan, then bake for about 55 to 60 minutes or until a cake tester inserted into the cake comes out clean.
9. Cool the cake for 10 minutes then remove from the pan.
10. Once fully cooled dust cake with powdered sugar.
11. If you would like to elevate the cake, cut the cake down the center and add your favorite cream or custard filling. For a quick filling, that works very well with this cake, I make a batch of vanilla pudding and add that to the center. Refrigerate the cake for at least an hour to help the filling set and fully absorb into the cake.

Buon Appetito!