Lemon Olive OIl Cake

 Ingredients

Olive oil 1 ½ cup + more for the pan

Eggs 3 large

Granulated sugar 1 ¼ cups

Whole milk 1 ¼ cups

Lemon juice 2/3 cup

Lemons 2 large

All-purpose flour 2 cups

Baking soda 1/2 tsp

Baking pdr ½ tsp

Amaro del capo 1 tbsp * OR Vanilla extract

Orange zest 1 tsp

Kosher salt 1 tsp

Raw sugar for topping ¼ cup OR cane sugar

Pdr sugar for dusting

* The Amaro is made with 29 different herbs, flowers, roots, and fruits. The recipe includes juniper, ginger, laurel, anise, orange peel, mint, cardamom, elder, saffron, cinchona, gentian, bitter orange, citrus zest, angelica, sage, liquorice, chamomile, cloves and cinnamon. OR any German Liqueur

 

Preparations

Preheat oven to 350 deg. F/ 180 C

In a springform pan, oil and line with parchment paper

In a medium bowl whisk egg, oil, granulated sugar until smooth. Then whisk in milk, amaro / vanilla, orange zest, lemon juice, lemon zest and vanilla.

In a separate large bowl, mix in all dry ingredients. Whisk until smooth.

Pour the batter into the prepared pan. Sprinkle with cane sugar  over the top and bake for about 50 minutes to an hour.

Remove the cake from the oven and cool. When cooled, dust with powdered sugar and a scrape of lemon zest.

 

 

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