FIORE Meyer Lemon Olive Oil Cake
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 eggs
- 1 cup sugar
- 1/3 cup FIORE Meyer Lemon Olive Oil
- 1 tsp vanilla
- 2 tbls fresh lemon juice
- 1 tbls finely grated lemon zest
Preheat oven to 350 degrees - Butter a 9 inch springform pan.
Sift together flour, baking powder and salt.
Using an electric mixer or stand mixer on medium speed, beat eggs until thick and pale yellow.
Continue beating and slowly add sugar in a steady stream. When the sugar is fully incorporated, then add oil in a slow, steady stream, then add lemon juice, vanilla, and lemon zest.
Using a rubber spatula gently fold dry ingredients into egg mixture, being careful not to over mix.
Scrape batter into prepared pan and bake until golden brown and cake springs back to the touch.
Serve with FIORE Blueberry Balsamic Sorbet – using ice cream scoop or tablespoon, add one scoop of sorbet over each slice of cake.
Wow-O-Wow --- You will LOVE each bite of this refreshing flavor!