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.
- 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
- 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.