Cake Fridays

Lemon + Olive Oil = A refreshing, early summer cake

The olive oil gives it a rich, full bodied flavor.  The lemon zest and juice cut right through it.  The four eggs, when whipped for 5 minutes with the sugar, give the cake a light, airy texture.

FYI: My cake baked up in 30 minutes flat, and I only added 2/3 C sugar.  When dusted with powdered sugar, it is complete bliss.  Enjoy :)

Lemon Olive Oil Cake

Source: eatliverun.com 

4 eggs
1 cup sugar
1/2 cup extra virgin olive oil
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
juice of 2 lemons
powdered sugar for serving

Preheat oven to 350 degrees. Butter and flour a 9" cake round---set aside.
Beat together the eggs and sugar until very pale and fluffy. For best results, use a Kitchen Aid mixer on high setting for five minutes. If you don't have a Kitchen Aid, beat by hand until very thick.
Slowly stream in the olive oil and lemon juice into the eggs and sugar mixture and fold in with a rubber spatula.
In another bowl, whisk together the flour, baking powder, salt and zest. Gently fold the dry ingredients into the wet ingredients, making sure you get down to the bottom of the bowl so everything is incorporated well.
Pour batter into prepared cake pan and bake for 45 minutes.
Let cake cool in pan slightly before inverting onto a cake plate and dusting with powdered sugar.