Olive Oil Cake
A moist cake made with olive oil and flavored with Limoncello and lemon zest. This Olive Oil cake is perfect for breakfast with your latte or for a special party.
Servings: 1 large Bundt
Ingredients
- 4 eggs
- 3/4 cup sugar
- 2 cups flour sifted
- 1 cup cornmeal
- 3/4 cup extra-light olive oil
- 2 tablespoons limoncello
- 1 tablespoon baking powder
- 1 tablespoon lemon zest preferably from an organic lemon
- 1/2 cup whole milk
Instructions
- Position a rack in the center of the oven; preheat to 325 degrees . Grease and flour a 10- to 12-cup Bundt pan.
- In a bowl using an electric mixer, beat the eggs and sugar on medium
- until creamy and light yellow, 2 to 3 minutes. Stir in the flour,
- cornmeal, olive oil, pear, limoncello, baking powder and lemon zest
- until just combined. Add the milk and stir until just combined.
- Scrape the batter into the pan. Bake until a wooden skewer inserted
- in the center comes out clean, about 50 minutes. Turn the oven off, open
- the oven door slightly and leave the cake in the oven to cool.