LEMON OLIVE OIL CAKE

It's moist, full of lemon flavor, keeps well and can be frozen. Make it in a bundt or loaf pan, layer cake or as cupcakes, it's always good, especially with the powdered sugar glaze.

OLIVE OIL CAKE

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INGREDIENTS

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Beat eggs with sugar, adding it gradually until thick and pale.

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Add lemon zest to the egg batter.

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Add olive oil in a thin stream and beat until glossy.

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Add splash of vanilla extract.

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Add sifted dry ingredients in 2 parts.

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Beat to incorporate well, but don't over do it after adding the flour.

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Pour batter into the prepared pan.

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Mix glaze ingredients until smooth.

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Pour over cooled cake and let it drip down the sides.

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Let it dry before serving.

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