Simple Lemon Olive oil Cake

There is something about simplicity in baking when it is not your forte. My Simple Lemon Olive Oil Cake is beautifully presented, but so easy to make.  It brings together ingredients from your pantry and lines them up for family or company.  

Cakes are as old as time and very ancient. Discovered by archeologists in Neolithic Villages, the first cakes probably consisted of different grains and baked on stone. Historians believe that the first bakers were the Egyptians followed by the Greeks and the Romans.  The very first cakes resembled bread and in our Italian culture we have the Panettone which is like a bread sweetened with fruits. It wasn’t until flour emerged that we have the many versions of today’s cakes. Until the Industrial Revolution, cakes were very expensive to make because of the limited ingredients. 

Today we have so many options, from boxed cakes to those from scratch, their sweet aroma fills all our homes.  Try this Simple Lemon Olive Oil Cake the next time you bake.

• 2 large eggs, room temperature
•  1 tsp limoncello liqueur 
• 2/3 cup sugar
• 1/2 cup extra virgin olive oil
• 1/3 cup 2% milk
• Juice and zest of a whole lemon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Confectioners’ sugar
• more lemon peel and some fresh rosemary to garnish (optional)

Process

Prepare an 8 inch cake pan by greasing it and line with round parchment paper. Beat the eggs for about 2 minutes.

Now add in the sugar and beat another 3 minutes.

Next goes in the milk, olive oil and lemon juice.

Sift your flour and baking powder.  

Add the dry ingredients to the wet and beat for 1 minute.

Fold in your lemon zest and pour the batter into a prepared pan.

Bake at 350F for 35 minutes.  Here it is out of the oven.

Cool and dust with icing sugar.  I added some lemon peel and some fresh rosemary as garnishes.