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Lime Olive Oil Cake

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  • 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.

    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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