We made it with Calivirgin Premium Extra Virgin Olive Oil
Prep Time: 15 min
Cook Time: 45-50 min
- 8 eggs
- 1 1/2 cups sugar
- 1 2/3 cups Calivirgin Premium Olive Oil
- 1 lemon zested
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
Preheat oven to 325 degrees.
Grease a bundt pan with butter, then with flour, tapping out excess. Beat the eggs for 30 seconds.
Slowly add the sugar and beat on medium speed until mixture is quite foamy and pale, about 3 minutes. With motor on slowly drizzle in olive oil, then mix in the lemon zest.
In a separate bowl, combine the flour, baking powder and salt. On low speed, gradually add the flour mixture to the egg mixture and beat just until combined and no lumps. Pour into prepared pan.
Bake for 45-50 minutes in centre of oven. Cake should be done when toothpick inserted comes out clean and cake should look golden and spring back when touched.
Let cool in pan for 5 minutes then tip out onto cooking rack.
Optional - Top with mascarpone cheese or whipped cream. You can also make a quick glaze for this cake with some citrus juice and powdered sugar.
Calivirgin Premium Extra Virgin Olive Oil