Lemon Olive Oil Cake Recipe

Using Sandy Oaks’ olive oil in this simple recipe keeps the cake moist, while the limoncello, an Italian lemon liqueur, gives it a little kick.

Ingredients

• 2 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 3 eggs
• 3 c. sugar
• lemon zest
• 1 c. Sandy Oaks extra-virgin olive oil
• 1 1/2 c. milk
• 1 T. limoncello

Directions

• Beat eggs, then mix in oil, sugar, milk, and limoncello. In a separate bowl, mix dry ingredients.
• Add dry ingredients to wet and incorporate until blended.
• Add mixture to a greased 9×13 pan and bake at 325 F for 45 minutes.

Serves 10-12