Olive~Me & Co’s Citrus Olive Oil Cake

(Recipe adapted from foodandwine.com)

Ingredients

• 7 Tbsp unsalted butter, melted, plus more for greasing
• 1 3/4 cups all-purpose flour, plus more for dusting
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil or Blood Orange Olive Oil
• 3 Tbsp whole milk, at room temperature
• 4 large eggs, at room temperature
• 1 cup sugar
• Finely grated zest of 2 lemons or tangerines, or of one orange

Directions:

1. Preheat the oven to 350°.
2. Butter and flour a 10-inch round cake pan.
3. Into a medium bowl, sift together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
4. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients.
5. Pour the batter into pan.
6. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.
7. Transfer the cake to a rack and let cool before serving.

TIPS:

• The cake can be stored at room temperature for up to 3 days.
• Drizzle on a little raspberry, cherry, or chocolate balsamic just before serving
• alternatively, sprinkle the top with icing sugar