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.

Ingredients:

• 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

Preparation:

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.