Lime Olive Oil Cake
This light and tart cake is the perfect treat to cleanse the palate after a tasty meal. It is also delightful at high tea time.
- 1 1/2 C All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 Large Eggs
- 1 C Sugar
- 3/4 C Plain Yogurt
- Zest of 3 Limes
- 1/4 C plus 2 Tbsp Temecula Valley Blend Extra Virgin Olive Oil
- 1/4 C plus 2 Tbsp Fajita Frenzy Olive Oil
Heat oven to 325° and lightly oil a 9" spring-form pan.
With an electric mixer, beat eggs and sugar for 5 minutes until pale and thick. Add yogurt and zest to combine. With mixer on medium speed, add the olive oil in a slow, steady stream. Reduce speed to low and gradually add flour mixture until blended. Pour batter into pan. Bake, rotating once, for 40-45 minutes until the cake is golden. Let cake cool in the pan for 5 minutes, then release from pan and allow to cool on the rack before slicing.
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